We will need a saucepan with a thick bottom, in which we will first stew vegetables, and then immediately cook soup. If there is no such frying pan, you can use a frying pan or a saucepan to stew vegetables, and then a regular frying pan.
Pour the oil into a frying pan and put the chopped garlic. Fry it for a minute so that it gives its flavor to the oil, and spread the onion, cut arbitrarily. Gild. Add the ground coriander and cinnamon, mix and put half of the carrots grated on a grater (cut the other half into small cubes, we will add it later). Stir, put the rice and simmer for 5 minutes under the lid on low heat so that the rice is soaked with juice and flavors.