Ingredients (Serves 6)
1 kg lean cubed meat 
4 cups rice 
10 cups water
1 large onion
2 tablespoons tomato paste 
2 tablespoons red pepper flakes
1 teaspoon mixed spices 
1.5 tea glasses of plain oil 
Salt

Preparation
Wash the meat and cook in the pot until it softens in the added water. Add oil and fry the meat and chopped onions, when they start to turn pink, add tomato paste and continue to fry. When the meat and onion paste are well roasted, add 10 glasses of water and let it boil. Add chili pepper, spices and salt and bring to a boil, then remove from heat. Meanwhile, add the remaining oil to another pot and pour the previously soaked rice and start roasting. Add the previously prepared meat, tomato paste, pepper and spicy water to the roasted rice and cook over low heat until it absorbs the water. In order for the rice not to stick to the bottom, it should be stirred frequently and gently. After resting for a while, the pilaf is placed on a serving plate and eaten with cacık or bostana. Another method for cooking tavern pilaf is to pour the meat, tomato paste, spice and chili pepper mixture in the pot over the rice while it is boiling.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN