Ushpalau

Ingredients

• 5-6 chicken or meat drumsticks
• 1 onion, coarsely chopped
• 6-8 garlic cloves, chopped
• 6-8 carrots, cut into matchsticks
• 4 and a half cups rice, rinsed and drained
• 6-8 tablespoons olive oil
• salt, black pepper, onion powder
• a little saffron

Preparation

In a wide, slightly deep pot, lightly fry the onion until golden. Add the garlic cloves and the chicken/meat drumsticks.
Soak the saffron in half a cup of warm water and pour it over the chicken. Season and cook for about an hour on low heat.
Add the carrot matchsticks and the rice on top. Sprinkle with a little salt.
Pour in 4 and a half cups of boiling water and bring to a boil.
Lower the flame and cook on low heat with a towel over the pot for about an hour.
Before serving, flip onto a large plate and serve.
If using meat, the cooking time before adding the carrot and rice is longer. You can cook the meat beforehand in a pressure cooker.