Put your nyama in safuria,add half cup water and a pinch of salt.let it boil till it dries

Prepare the o onions and garlic as the meat boils

Add a litre of water to your meat and now cover to cook till ready.(you'll need the soup later)

Remove your meat from the stove and place the sufuria that you will be using and add oil.

Add your well diced onions and cook till golden Brown.(At medium heat.)

When the onions have reached the desired shade of brown,add some soup to to stop the Browning.

Cook the onions for about a minute, adding soup gradually.(this helps the onions to achieve a thick paste like state.This ensures the onions won't be visible at the end)

Add your meat to the paste, excluding the remaining soup.ensure the meat is covered in that onion paste.

As you stir set your jug of hot water stand by.Take a cup of water(the cup that you measured rice with) and pour into the sufuria.

Stir well and add two more cups of water. 2cups rice:3cups water (this ratio has brought out good results and the rice was not all mashed up)

Cover and cook at medium hit till water starts to dry.