Korma Palov

Cut the mutton or beef into 2–3 cm cubes, removing excess fat and sinew.

Peel and slice the onions into thin rings, and peel the carrots and cut them into matchstick-sized pieces.

Heat the vegetable oil in a large, heavy-bottomed pot or cauldron (kazan) over medium-high heat until shimmering.

Working in batches, brown the meat on all sides until deeply caramelized, about 8–10 minutes per batch; set aside.

In the same pot, add the onions and sauté until golden and translucent, stirring frequently, about 5–7 minutes.

Add the browned meat back to the pot along with salt and spices to taste, and stir to combine.

Add the carrots and stir well, then reduce heat to low, cover partially, and simmer for 20–25 minutes until the meat is tender and the vegetables begin to soften.

Rinse the rice thoroughly under cold running water until the water runs clear, draining well.

Layer the rinsed rice evenly over the meat and vegetable mixture without stirring; pour in enough water to just cover the rice (approximately 1¼–1½ cups).

Increase heat to medium-high and bring to a boil, then cover tightly and reduce heat to low.

Cook undisturbed for 30–35 minutes until the rice is tender and has absorbed all the liquid.

Remove from heat and let rest, covered, for 5 minutes before gently fluffing with a fork and turning out onto a serving platter.