First, start by washing meat, then prepare Ginger and Garlic. After, boil meat on medium heat in a sufuria/pot and add a bit of salt, 1/2 tsp of ginger and garlic paste, and a bit of whole Pilau Masala. Cover and bring it to a boil for about 25 mins. Ensure you balance the whole pilau masala.

As the meat is boiling, peel the potatoes and cut them in halves. Deep fry them for like 2 mins and set them aside. Cut onions in rings and place them in a sufuria. After 25 mins, remove meat from fire, set aside and retain the broth. Boil some water as well.

Place sufuria with onions on fire and add oil, and stir continuously. Remember the aim is to brown the onions and not burn them (burning gives it a bitter taste). After partially turning brown, add the rest of the Garlic and Ginger paste and continue stirring to avoid burning. Add the already boiled meat, minus the broth and give it a good stir.

On low heat, add salt, 2tsp ground pilau masala, and a bit of whole pilau and give it a good stir. Cover for 5 mins and allow the ingredients to incorporate. After, add your rice and potatoes, mix everything well. I had retained two cups of broth which I put in the rice, and added two cups of hot water to the as well. Give it a good stir and bring it to a boil on medium heat (wanted the potatoes to cook well). Check for salt and add if need be.

After the water simmers, cover with foil and reduce heat. Allow it to dry well. After drying, remove foil. Serve while hot and I served mine with homemade Kachumbari. Bon Apetite :)