Directions
- 1Slice the eggplants into thick strips.
- 2Remove the core of a cauliflower and cut it into small pieces.
- 3Thinly slice a potato.
- 4Fry the veggies in a good amount of oil.
- 5Wash and soak 1 & 1/2 cup of Canary with 1/2 cup of Egyptian rice in hot water for 30 minutes.
- 6To make the chicken stock, add a few chicken pieces to a pot with a couple of bay leaves, three essential sticks of cinnamon, a few peppercorns, a pinch of salt, and a spoon of ghee.
- 7Add four cups of water and let it boil for 30 minutes.
- 8Once the chicken is cooked, place it on a baking tray, brush it with a bit of ghee, and sprinkle with black pepper, then bake it in the oven for a nice color.
- 9Once the rice is rinsed, give it a generous pinch of salt, a teaspoon of cinnamon powder, and black pepper.
- 10Add a teaspoon of seven spice and a teaspoon of chicken stock powder (optional).
- 11Add the rice to the pot, but do not press on it.
- 12Add the chicken stock to the pot; you want it to cover the rice by a centimeter. If you need more liquid, just add water.
- 13Get the pot to a boil, and once you see the rice soaking the stock, drop the heat to the lowest possible, cover, and let it cook for about 30 minutes.
- 14For the final showdown, the flip. It is important and truly opens up the appetite.
- 15Place the chicken pieces on top, serve it with a simple salad and yogurt.
Ingredients
- 2 large eggplants
- 1 small head of cauliflower
- 1 large potato
- 1.5 cup Canary basmati rice
- 0.5 cup egyptian rice
- 1 to 1.5 kg chicken pieces
- 3 cinnamon sticks
- 3 bay leaves
- 0 peppercorns
- 2 tbsps ghee
- 4 cups water
- 1 tsp cinnamon powder
- 1 tsp black pepper powder
- 1 tsp seven spice
- 1 tsp chicken stock powder
- 0 salt
Equipment
knifefrying panbaking traylarge potwooden bowlmeasuring cupspoontongs
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