How to make it
6 steps. Take it one step at a time.
Cover the chicken
In a large pot, cover the chicken with water and add the onion, whole garlic cloves, salt, and half of the turmeric, cinnamon, and allspice. Bring to a boil, then simmer for about 30-40 minutes until the chicken is tender. Strain and reserve the broth.
40 minFry the eggplant slices, cauliflower florets, and potato slices
While the chicken is cooking, fry the eggplant slices, cauliflower florets, and potato slices in vegetable oil until golden brown. Drain on paper towels.
20 minSeason the soaked and drained rice
Season the soaked and drained rice with the remaining spices (turmeric, cinnamon, allspice) and a bit of salt.
In a clean non-stick pot, layer the potatoes
In a clean non-stick pot, layer the potatoes at the bottom, followed by the eggplant and cauliflower around the sides and on top of the potatoes. Place the cooked chicken pieces over the vegetables, then spread the rice evenly on top. Press down firmly.
Carefully pour the reserved chicken broth
Carefully pour the reserved chicken broth over the rice until it is covered by about 1 inch (2.5 cm). Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the rice is cooked and liquid is absorbed.
30 minRemove from heat and let the pot sit, covered,
Remove from heat and let the pot sit, covered, for 15 minutes. Place a large serving platter over the pot and quickly but carefully flip it upside down. Tap the bottom of the pot, then slowly lift it to reveal the layers.
15 min
A little kitchen wisdom
Using a non-stick pot is crucial for a clean flip. Press the rice down firmly before adding the broth to help it hold its shape. Letting the pot sit for 10-15 minutes after cooking before flipping is the secret to a perfect 'cake' structure.
