Clean and cut beef to pieces, not very small. Put in a sufuria with little salt and water, boil until tender

In a large sufuria, heat oil. Add onions and saute till translucent. Add garlic ginger paste and pilau spice and saute. Stirring constantly so they don't burn

Add meat, excluding any soup if available. You can also add tomatoes and let cook, stirring occasionally. When cooked add tomato paste and allow to cool for a minute or two

Add the cube and water. Allow to come to a simmer. Rinse rice and add, stir well and adjust salt. Allow to simmer until rice is well cooked and all water is dried up.

For those who use charcoal jiko, we like to cover the sufuria for a while adding a little charcoal on top so everything dries up well. It also creates a good top layer (ukoko).

For the kachumbari, slice onions thinly and wash them in warm salty water or use vinegar if you have. Pour away the water and rinse again using fresh water

Serve your pilau with a side of kachumbari. Best eaten using hands