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Cook the seasoned beef in a large pot or dutch oven with vegetable oil until browned. (Salt, pepper, Cumin, Turmeric). Set aside once cooked.
Add the onions and carrots and cook until softened.
Add meat back in, cook for a minute or so. Add spices. Then add 1 ¾ cup of water. Bring to simmer and deglaze the pan. Add 2 bay leaves and the whole garlic bulb with bottom cut. Cover and cook for 50 minutes.
Wash 3 cups of rice well. Sprinkle rice on top of meat, onions, carrots, garlic. Add 4 cups beef broth.
Bring to a boil, then reduce heat to low, cover and simmer for 20-25 minutes until rice is tender.
Remove from heat and let sit, covered, for 10 minutes. Squeeze out garlic from bulb and fluff rice with a fork.