Cut the meat into chunks of about 0.5 oz (15 g) and fry them in a pot until golden brown. Add the sliced onion and grated carrot.
Stir the meat and fry until the onions become transparent. Wash the rice well and add into the pot without stirring. Pour in hot water in a 1.5:1 ratio of water to rice. It should cover the products in the pot 3/4″ (2 cm) from the top. Add spices - salt, black pepper and anise, put a lid on and boil on high heat first, then on low without opening the lid.
Once the rice absorbs the water, make holes in it and pour in 4 tablespoons of boiling water. Turn the stove off and leave the pot on it, covered with a lid.