Serves 6
Directions
- 1Cut the eggplant, tomato, and potato into slices.
- 2Fry the eggplant, cauliflower, and potato slices separately until golden brown.
- 3Sauté the red onion, garlic, and ginger in a pan until softened.
- 4Add cardamom, star anise, bay leaf, cinnamon, and cloves to the pan and sauté briefly.
- 5Add turmeric, black pepper, fennel, and cumin to the pan and mix well.
- 6Add the chicken pieces to the pan and cook until browned.
- 7Layer the fried vegetables and cooked chicken in a pot.
- 8Add the rice on top of the chicken and vegetables.
- 9Pour chicken stock, water, and salt over the rice.
- 10Cover the pot and simmer until the rice is cooked.
- 11Flip the pot onto a serving platter to serve.
Ingredients
- 1 eggplant
- 3 tomato
- 2 potato
- 1 cauliflower
- 1 red onion
- 1 handful garlic
- 1 handful ginger
- 5 cardamom
- 3 star anise
- 3 bay leaf
- 1 stick cinnamon
- 5 cloves
- 1 tablespoon turmeric
- 1 tablespoon black pepper
- 1 tablespoon fennel
- 1 tablespoon cumin
- 1 chicken
- 3 cups rice
- 3 cups chicken stock
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon ghee
Equipment
panplateknifetongswooden spoon
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