Wash rice and soak in salty water 1,5-2 hours. Soak chickpeas 5-6 hours. Sear meat and sliced onions in oil until reddish-brown. Add carrot strips and mix thoroughly. Add 1:1 water, checkpeas, salt and spices and stew for 20-25 minutes. Add rice and cook uncovered until water evaporates. Then cover and cook on low heat 30 minutes.