# What You'll Need:
→ Chicken
01 - 2.65 lbs bone-in chicken pieces (legs, thighs, or 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
# Directions:
01 - Rinse the basmati rice thoroughly, then soak it in cold water with 1 tablespoon of salt for 30 minutes. Drain and set aside.
02 - Heat olive oil in a large pot over medium-high heat. Season the chicken pieces with salt and pepper, then brown all sides, about 6 minutes. Remove chicken and set aside.
03 - In the same pot, add sliced onions and sauté until translucent. Stir in cumin, coriander, cinnamon, turmeric, allspice, cardamom, and bay leaves, cooking for 1 minute until fragrant.
04 - Return the chicken to the pot and add chicken stock or water. Bring to a boil, then reduce heat to low and simmer for 20 minutes. Remove chicken and reserve the broth.
05 - Heat vegetable oil in a deep pan over medium-high heat. Fry cauliflower florets and potato slices in batches until golden brown. Drain on paper towels to remove excess oil.
06 - Line a large heavy-bottomed pot (minimum 5 liters) with fried potato slices at the bottom. Arrange browned chicken pieces over potatoes, then add fried cauliflower florets, and finally the drained rice on top. Press down gently to compact layers.
07 - Pour enough reserved broth over the rice to cover it (approximately 4 to 5 cups). Place pot over medium heat and wait until liquid bubbles at edges. Reduce heat to low, cover tightly, and cook undisturbed for 35 to 40 minutes.
08 - Turn off the heat and allow the dish to rest, covered, for 10 to 15 minutes.
09 - Remove the lid. Place a large serving platter over the pot and carefully invert it to unmold the dish. Gently lift the pot off to reveal the layered presentation.
10 - Sprinkle toasted pine nuts or slivered almonds and chopped fresh parsley over the top. Serve immediately, optionally with yogurt or a fresh salad.
