Boil your Turkey or goat meat with water, salt, maggi, onions. If Turkey, Add extra spices: ginger, garlic, thyme, salt.

For super soft goat meat, boil at normal temperature then reduce the heat after 10mins to the lowest and allow it boil. Leave for 20mins then turn off the heat.

Set the stock aside when ready.

Get a clean pot, pour in the vegetable oil. Add onions and allow it fry for a bit.

Pour in the grounded tomato and pepper mix then add the tin tomato (2 sachets)

Add the spices : bay leaf (3 leaves) (too much will make the rice taste bitter)
Teaspoon of Thyme, curry, maggi, ginger, garlic, chilli (if you want it extra spicy)

Allow the pepper fry for about 2mins. Wash your rice then drain out the water and add it into the pepper mix. Stir and then allow it to fry. It might feel like it’s burning but just keep stirring till it’s all mixed in. Fry for about 1 min

Next step is to add a cup of water to the mix. With basmati rice, you do not need a lot of water as steam is what it needs to cook.

After pouring the water in, cut out some foil paper and cover the entire top of the pot then seal it with the pot’s cover. Reduce the heat and Leave to slow cook for about 20mins.

When the rice is almost soft, add 2 teaspoons of butter and add some onions if needed. Cover and let it cook for another 3mins. Once the rice is soft, cover the pot and put the heat on the highest for about 1/2mins and allow it burn. Make sure all the sides are sealed with the foil paper

Turn off the heat and it’s ready!