INSTRUCTIONS

1. If making your own pilau masala, roast and grind half of the whole spices. Use the other half whole or unground, as described below.

2. To clean the rice, fill a bowl about three-quarters full of water and stir the rice with your hand. Drain the water and repeat this process two more times until the water is clear. Finally, soak the rice in water.

3. Soak the whole spices in a cup of water while the rice is soaking.

4. Cook the beef, salt, stock cube (optional), crushed garlic and ginger, bay leaves, and water in a medium-sized pot until the meat is tender. Strain the meat and set the broth aside for later use.

5. Using the same pot, heat the cooking oil and add the beef and onions. Fry the beef and onions in the same pot for about 5 minutes, or until the onions are brown and the meat is browned.

6. Add the tomato paste, the soaked spices along with the soaking liquid, ground pilau masala, and potatoes. Stir and cook for two minutes.

7. Mix the reserved broth and hot water to make five cups. Drain the rice and set it aside.

8. Pour the measured hot water and broth into the pot. Add the rice and increase the heat to high. Cook uncovered for 7-8 minutes until most of the water has been absorbed. Check and add more salt if needed.

9. Reduce the heat to low, cover the pot with aluminum foil or a lid, and cook for 5 minutes until all the liquid has been absorbed and the rice is cooked through.

10. Allow it to sit for 5 minutes, before serving. Serve hot, with kachumbari, steamed cabbage, or your favourite dishes.