Ingredients (Serves 6)
1 kg lean cubed meat
750 gr rice
½ kg kiska onion (shallot)
2 tablespoons tomato paste
1 cup plain butter
1 tablespoon red pepper flakes
1 teaspoon mixed spices
2 teaspoons salt

Preparation
Wash the cubed meat and place in a large bowl. Cut off the top and bottom of the onions, peel off the skins, wash and place on the meat. Tomato paste, red pepper flakes, salt  and spices are added and mixed well. This material is placed in a bowl that it can fit, a tablespoon of oil is added and it is placed upside down in a large pan. When it boils, a heavy object is placed on the bowl. Two or three glasses of water are poured around the bowl and it is cooked on low heat for two or three hours, when the water runs out, hot water is added to the edge. Shortly before the meat is cooked, the rice that has been soaked in another pot is roasted in oil, salt is added and poured equally around the boiling bowl in the pan. When the water decreases, enough water is added to cover the rice and it is cooked on low heat. In order to monitor the water reduction, you should not leave it unattended during the cooking process. When the rice has absorbed the water, take it off the heat, remove the bowl in the middle and serve it in its pan. Eat it with Bostana or salad

* It is also said as ‘Pilav with Taskebab’.

Source: Taste from Tandırlık / Lütfiye AKALIN