2 whole chickens, skinned and quartered (or 8 chicken thighs)

2 Bouillon cubes (I use Maggi)

2 cups canola oil (for frying vegetables)

1 tsp allspice

1 Tbls. curry powder

Salt to taste

½ tsp ground turmeric

1 tsp. black pepper

5 c water

2 large heads of cauliflower, separated in to florets

2 large eggplant, peeled, cubed and salted; place in a colander so the water can drain

3 large potatoes peeled and sliced ½ inch circles

5 c medium grain rice (Best if you use 3 cups Mahatma Rice and 2 cups Uncle Bens parboiled rice soak the rice’s together in hot water while preparing the other ingredients)

1/3 cup toasted pine nuts for garnish

In a large Dutch oven, boil the chicken with the bouillon cubes until done.  Add allspice, curry powder, salt, turmeric, black pepper.

Remove the chicken from the broth and add more of the seasoning listed above if needed, set aside.

Fry the cauliflower in a large frying pan with 2 cups of canola oil until golden brown. Remove and let drain on paper towels. Drain the eggplant and fry as you did the cauliflower.  Fry the potatoes as you did the other vegetables. Set all the fried vegetables aside.

Meanwhile, rinse the rice about 5 or 6 times until the water runs clear. Put the rice in a bowl, add the same spices as listed above and mix well.

Sprinkle a little rice in the bottom of a clean pot best if using a large non-stick pot. Place the fried eggplant and cauliflower and potatoes, then sprinkle a little more rice and add the chicken and then more rice on top of everything.  Add the reserved chicken broth to just barely cover the rice. Bring to a boil, and then lower to a simmer and cover. When the water has been absorbed, the dish is done, approximately 25 minutes.

Remove the pot from the heat and let rest for about 10 to 15 minutes. Place a large serving tray on top of the dish and flip the pot and tray over. Carefully lift the pot off the tray and sprinkle with toasted almonds.