In a large pan, heat up the oil and fry the onions until soft. Add the meat and cook until browned, then add the tomatoes and allow to cook for a few minutes.

Add all the spices, cover with water and allow to simmer for 45 minutes.

When the meat is tender, add the rice and 500 ml water, bring it to a boil, reduce to a simmer and cook for 20 minutes or until the rice is done.

Cook for a few minutes more to dry the mixture and serve immediately.