In the boiled water add tumeric, cumin and two pinches of salt. Add your rice and cook in medium heat with lid partially open until the bubbles reduce then reduce to low heat and cover your pot completely.

In a clean pot, add oil and heat. Add some onions and royco cubes. Once the onions have sweat, add your greens a mix. Cover your pot and cook in low heat.

In another clean pot, heat oil, add garlic and ginger. Cook for 1 seconds and add the remaining onions. Cook until the onions sweat and add the beef chilli cube. Add dhania stems and carrot and cook in low heat for 3 minutes.

Open the pot with carrots and add tomatoes. Leave the tomatoes to cook until they are mushy and then add the beef stock, beef and soy sauce. Cook in low heat.

Once the greens are crunchy, switch of the gas. Do the same for rice once it is dry. After 3 minutes, switch of the gas with beef stew and add the chopped dhania leaves. Serve and enjoy!