Chicken Plov

Rinse the rice in cold water and let it soak for about 30 minutes. Then rinse again.

Dice the chicken. Cut the carrots into matchsticks, slice the onions into half-rings, and peel away the outer layer of the garlic bulb.

Sauté the onions in a preheated skillet with oil until golden brown.

Add the chicken and spices, and cook until the fillet is done.

Reduce the heat, add the carrots, pour in water, and nestle the whole garlic bulb in the center.

Cover with a lid and simmer over low heat for about 15 minutes.

Remove the garlic, add the rice, and spread it out evenly. Nestle the garlic back into the center. The water should just barely cover the rice; add a little more if needed.

Wait for the water to come to a boil, then cover and simmer on the lowest heat for about 20 minutes.