Ingredients (Serves 6)
½ kg cubed meat 
5 cups riceç
750  gr  yellow  pure 
3 large onions 
1.5 cups oil
2 tablespoons chili pepper Salt and spices

Preparation
The meat is cut into pieces a little smaller than cubed meat and boiled in a pot. The carrots are peeled and cut into matchsticks and lengthwise, and the onions are cut into fringe shapes. In a separate pot, the carrots and onions are fried in oil until they soften. Then the boiled meat is added and a little sautéed with them. Chili pepper, salt and plenty of spices are added and the broth taken from the other pot is added as two glasses of water for one glass of rice. When the water boils well, the rice is washed and poured over it and mixed. When it boils, it is cooked slowly over low heat. The rested pilaf is taken to a serving plate and eaten with olive orchard.

*Pırçikli is the name given to carrots in Urfa dialect. This pilaf is called mığrıbî pilaf.

Source: Taste from Tandırlık / Lütfiye AKALIN