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1.
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Dice the onion and garlic.
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Throw into a large saucepan with the olive oil.
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Cook until soft, just a few minutes.
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2.
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Add chicken, spices, salt and pepper to taste.
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Add water and broth.
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Bring to a boil, then simmer on low until chicken is done, approximately 45 minutes.
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3.
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While chicken is cooking, slice 3 1/2-inch rounds off of the eggplant.
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Dice remaining eggplant.
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4.
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Wash cauliflower and break into smaller florets.
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5.
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Fry the cauliflower and eggplant in cooking oil in a small pan until brown.
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6.
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Once chicken is done, pull it from the cooking liquid and SAVE all of the cooking liquid.
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7.
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In another large saucepan, place the three rounds of eggplant on the bottom.
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Layer the chicken on top of the rounds.
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Then layer the vegetables (cauliflower/eggplant) on top of the chicken.
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8.
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Pour the uncooked basmati rice over the whole mixture.
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Then gently pour in all of the saved cooking liquid.
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9.
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Heat on high until boiling and then watch for the rice to be cooked (about 15-20 minutes).
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10.
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Once rice is cooked, get a very large serving plate.
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Invert the plate onto the pot, and then turn the pot and plate over onto the table.
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Remove the pot gently.
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The dinner should come out as a mold of the pot with the chicken on top and rice on the bottom.
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It may fall apart, but thats not a big deal.
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11.
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Toast the pine nuts or almonds and sprinkle over the top.
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12.
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Enjoy!
