First and foremost, clean and wash the meat, boil it with 1 tsp each of ginger and garlic pastes. add enough water to keep the meat covered in the water at all times.

Once the meat is ready and tender, drain any excess water and keep aside. Reserve the soup for cooking the rice. 

NB:-. If the soup is too much, reduce some. If its too little, compensate by adding water.

Place a pan on the stove and heat some oil. Then add the meat and onions. Fry until golden brown. Add remaining garlic n ginger paste, mix well until everything is well incorporated.

Then add the pilau masala or whole mixed spices (Cumin, cardamom, cinnamon, pepper, cloves). Followed by tomato paste mixed in 1/4 cup of water. Let this fry for a few minutes.

Stir together for a few minutes, then add the soup/water and some salt. Let the stock simmer and taste for the salt.

When the water starts boiling, add the rice(washed) to the stock and stir so that it does not hold. Let this cook on high heat for 5 minutes then reduce the heat to medium uncovered until the water diminishes. Once the water has completely reduce, cover with a lid and let it cook evenly and perfectly.

Leave the rice to continue steaming on very low heat for a good 10 mins. Switch off, and serve!

Best served with kachumbari and pickled.