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1
Place rice in a bowl and leave until grains are white, about 1/2 hr (this step is not necessary).
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2
Rinse rice until water is clear and then leave to drain in colander.
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3
Dice onion and fry until golden with first amount of oil in a medium-large size saucepan.
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4
Add chicken and brown.
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5
Add 8 cups water and mix.
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6
Add 1 teaspoon of mixed savoury spices and 1 teaspoon salt.
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7
Cook for one hour.
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8
While the chicken is cooking, fry pieces of cauliflower with second measurement of oil.
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9
Fry until golden (well-cooked) but not burnt.
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10
Put aside.
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11
When chicken is ready, sieve stock into bowl and remove the chicken pieces.
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12
Coat with pinches of salt and mixed spices.
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13
Brown under grill.
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14
Get a medium sized pot.
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15
(I recommend a non-stick one. I've tried this in my stainless steel pot however the bottom and sides get too hot so the outsides turn out burnt - so if your pot has a tendency to do the same then don't use that one!) Sprinkle a fine layer of rice on the bottom to prevent the other ingredients from sticking.
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16
Place chicken pieces face down in saucepan (be careful that the rice remains below the chicken).
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17
Place cauliflower pieces into saucepan, pressing it into the holes left by the chicken.
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18
Add chickpeas in the same way.
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19
Sprinkle 3/4 teaspoon of spices and 3/4 teaspoon of salt.
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20
Add rice and spread evenly.
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21
Carefully and slowly pour the chicken stock on top to cover rice.
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22
Cook on stove-top until rice is cooked.
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23
Quickly flip the saucepan upside down onto a large serving tray (preferably round).
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24
Rub and cool down top of pot with a wet cloth.
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25
Carefully remove the pot, trying not to let the Upside Down collapse! (Don't worry if it does, it happens even to the experts!).
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26
Traditionally all people eat from the one big tray, each person eating from strictly in front of him, but it can also be served onto plates at the table.
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27
Eat with small bowls of yoghurt.
