This hearty Kazakh steppe dish is made by sautéing thickly julienned carrots with onion, mixing in leftover cooked chicken, and steaming rice on top. A whole head of garlic buried in the center adds depth.
Saute the onion in cooking oil until softened. Add the julienned carrots and cumin and saute for 8 more minutes.
Add the leftover cooked chicken and half of the salt. Stir, then level the mixture in the bottom of the pot.
Spread the rinsed rice evenly over the mixture and sprinkle with the remaining salt. Bury the whole head of garlic in the center and add the hot water.
Cover and cook over low heat for 30 minutes, until the rice has absorbed the water and is tender. Remove from the heat and let it rest for 10 minutes.
Level the bottom of the pot well before spreading the rice over the top; an uneven surface can leave some of the rice undercooked and other parts too soft. No major allergens are identified in this recipe.
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