Chicken pilaf

Heat the oil in a heavy pot and fry the chicken until browned.

Add the onion in half-rings, then the carrot in strips. Brown them together.

Cut the carrot into sticks, don't grate it: grated turns to mush.

Cover with water a finger above the meat, salt and braise.

Rinse the rice until the water runs clear and spread it in an even layer over the meat.

Don't stir: stirred pilaf is just porridge with meat.

Pour in water two fingers above the rice, push in the garlic cloves and cook over high heat until the water is gone.

Turn the heat down to the lowest, cover and let it finish. Done!