1. Saute beef (or chicken) and oil in a large pot over medium heat until all the liquid has evaporated.
2. Add carrots, onion, and garlic, and saute until soften. Try to caramelize the vegetables and meat, as this adds favor to the rice.
3. Add water and bring to a boil. Stir in rice. Cover pot with a lid and simmer over low heat until rice is cooked.
Tip: The rule of thumb is one cup of rice and two cups of water. However, you may want to adjust the water to have the rice with the right consistency.
Tip: In Uzbekistan, they add raisin or dried apricots when rice is almost finished cooking.