A fragrant, layered dish with spiced rice, cauliflower, vegetables, and tender chicken, cooked together and inverted.
# What You Need:
→ Chicken
01 - 2.65 pounds bone-in chicken pieces (legs, thighs, or a cut-up whole chicken)
02 - 1 teaspoon salt
03 - 1 teaspoon ground black pepper
04 - 1 tablespoon olive oil
→ Rice
05 - 2 cups basmati rice
06 - 1 tablespoon salt
07 - Water for soaking
→ Vegetables
08 - 1 large head cauliflower, cut into florets
09 - 2 medium potatoes, peeled and sliced 0.4 inch thick
10 - 1 large onion, sliced
11 - Vegetable oil for frying
→ Spices
12 - 2 teaspoons ground cumin
13 - 2 teaspoons ground coriander
14 - 1 ½ teaspoons ground cinnamon
15 - 1 teaspoon ground turmeric
16 - ½ teaspoon ground allspice
17 - ½ teaspoon ground cardamom
18 - 4 bay leaves
→ Broth
19 - 5 cups chicken stock or water
→ Garnish (optional)
20 - ¼ cup toasted pine nuts or slivered almonds
21 - ¼ cup chopped fresh parsley
# How To Make:
01 - Rinse basmati rice thoroughly, then soak in cold water with 1 tablespoon salt for 30 minutes. Drain and set aside.
02 - Heat olive oil in a large pot over medium-high heat. Season chicken pieces with salt and pepper, then brown on all sides for about 6 minutes. Remove and set aside.
03 - In the same pot, add sliced onion and sauté until translucent. Stir in cumin, coriander, cinnamon, turmeric, allspice, cardamom, and bay leaves for 1 minute.
04 - Return chicken to the pot, add stock or water, bring to a boil, then reduce heat and simmer for 20 minutes. Remove chicken and reserve the broth.
05 - Heat vegetable oil in a deep pan. Fry cauliflower florets and potato slices in batches until golden brown. Drain on paper towels.
06 - Line bottom of a large heavy-bottomed pot with fried potato slices. Layer browned chicken pieces on top, then fried cauliflower, and finally drained rice. Press down gently.
07 - Pour enough reserved broth over rice to just cover (approximately 4 to 5 cups). Heat pot over medium heat until bubbling at edges, then reduce to low, cover tightly, and cook for 35 to 40 minutes without uncovering.
08 - Turn off heat and let pot rest undisturbed for 10 to 15 minutes.
09 - Remove lid, place a large serving platter over pot, and carefully invert the pot to transfer the layered contents onto the platter. Lift pot gently off the formed dish.
10 - Sprinkle toasted pine nuts or almonds and chopped parsley over the dish. Serve hot, optionally accompanied by yogurt or salad.
