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1
Cook the brown rice as you normally would, but only halfway, so it is not fully cooked.
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2
Slice onions and sautee in a large pot until golden, then add 1/2 cup of water and cook for an additional 5 minutes.
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3
Remove from pot.
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4
Place half the carrot matchsticks into the pot to form the first layer, then cover with a layer of the onions, then a layer of drumsticks/meat cubes, and finally another layer of the remaining carrots.
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5
Sprinkle with the sugar and black pepper, then add 1 cup of water and bring to a boil.
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6
Cover and simmer for 20 minutes.
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7
Wash the rice three times in a sieve until it is no longer starchy, then add as the top layer in the pot.
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8
Sprinkle with salt and cover with water until it is about 1cm above the rice layer.
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9
Cover and cook until the water has been absorbed.
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10
Using a flat utensil, flip the rice over like a pancake and, using the handle of a wooden spoon, burrow holes into the rice layer (they should not have water in them).
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11
Pour water into the holes and cover again, first with a towel and then with the lid.
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12
The rice gets cooked by the steam that forms in the pot.
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13
Check it again after 15 minutes to see if the rice is fully cooked and the water has evaporated.
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14
If the water evaporated and the rice is not fully cooked, repeat the flipping-hole drilling-water filling procedure.
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15
If the rice is cooked but the water has not evaporated, drill a few more holes.
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16
When you scoop the food out to serve, you should get rice topped with a pile of carrots, onions and meat/chicken on top of it.
