Place the meat, turmeric, black pepper, salt and 6 cups of water in the clay pot. Cover and bake in the oven for 1 hour. Remove from oven.

Add in the rice but make sure that there is enough broth; you should have approximately around 5 cups of liquid. If there is not enough broth,add the remaining amount of water.

Mix in the chick peas and stir well. Cover the clay pot and bake again in the oven for 45 minutes, until the rice is tender.

Remove the clay pot from the oven and allow to cool for 15 minutes.

To serve, transfer pot content to a large serving dish.