Rinse the medium grain rice under cold water until the water runs clear to remove excess starch. Soak the rice in water for about 30 minutes.

Preheat a Dutch oven over medium-high heat and add the avocado oil. Sear the beef cubes for 5-7 minutes until they're browned on all sides.

Lower the heat and add the finely chopped onion. Sauté for 3-5 minutes until the onions become translucent. Stir in the matchstick carrots, cumin, turmeric, and salt; mix well.

Pour in 6 cups of hot water, taste, and adjust seasoning if needed. Bring to a boil, then cover and let it simmer for 25-30 minutes.

Spread the soaked rice evenly over the beef and vegetable mixture. Nestle the whole garlic head in the center. Cover and cook on low for 30-40 minutes without stirring.

Carefully remove the garlic head. Fluff the rice gently with a fork and mix it with the beef and vegetables. Serve warm.