Bocchara Rice - cooking recipe

Ingredients

2 1/2 lb. meat or chicken, cut in small pieces
4 large chopped onions
2 c. Basamati or Uncle Ben's rice
2 sticks chopped carrots
1/2 c. chickpeas (canned)
1/2 c. crushed, peeled tomatoes
1/4 c. vegetable oil or animal fat (as desired)
1 tsp. allspice
1/4 tsp. cumin
1/4 tsp. black pepper or to taste
1/4 tsp. cardamon
2 sticks cinnamon
3 c. water
1 tsp. salt or to taste

Preparation

Soak rice in hot water for 1/2 hour minimum.
Mix spices and salt with tomato puree.
Fry onions until tender; add meat (on low heat). Keep on stirring until lightly browned.
Add tomato mixture and 1 cup water.
Cover and simmer over low heat.
Check if the meat or chicken are cooked, by sticking a fork in them. Boil the carrots in a separate pan adding salt to the water.
Boil for 10 minutes.
Drain carrots and add it to the meat mixture, then add the chickpeas.
Drain rice; add it to the meat along with 2 cups of water.
When the water boils, put it on low heat for 30 to 45 minutes.
Serves 4 to 6.
Serve as a main dish with fine chopped tomato salad.