Ushpalu

Ingredients

• 6 chicken thighs/diced meat*
• 8-10 carrots cut into sticks
• 2 onions cut into strips
• 8 garlic cloves, chopped
• 2 cups rice, rinsed and drained
• 3 cups warm water
• salt, pepper
• a little saffron (optional)
• teaspoon onion soup powder
• tablespoon chicken soup powder
• oil

Preparation

Fry the onion strips until golden, then add the garlic.
Add the chicken or meat pieces, salt, pepper, onion soup powder and the saffron* and cook for about 45 minutes over medium heat.
If needed, add a little water.
Add the carrot sticks on top, then the rice on top of that.
Sprinkle with salt and chicken soup powder, add 3 cups of boiling water (do not stir).
When it comes to a boil, lower the flame to low and cook for another 20 minutes with a towel over the lid.
Flip onto a large round plate and serve.
* The chicken can be replaced with meat.
I like to use cut no. 5 or 6 meat. To shorten the cooking time, you can pressure-cook the meat beforehand. Cut into cubes and then continue cooking.
*Saffron - Place a few threads in a cup of lukewarm water and let it sit for a few minutes.