Cut carrots into matchsticks, onions into half-rings. Sauté in a heavy pot for 5 minutes.
Add Gold Tushenka beef, cumin, and turmeric. Fry with vegetables 3 minutes.
Spread rinsed rice evenly over the meat. Do not stir.
Push the whole garlic head into the center. Pour hot water to cover rice by 1 cm.
Cover, bring to a boil, reduce to minimum heat and cook 25 minutes. Do not lift the lid.
Tips
The golden rule of pilaf — never stir the rice into the meat until fully cooked. Rice will be fluffy if well-rinsed beforehand and you don't add too much water.