The amounts
Chicken choppedSpices true to cook the chicken:
Black grain of pepper
grain of Cardamoms
Cinnamon
And bay leaf
A liter of water for boiling
3 cups rice
Bulgur Medium cup size
Cup green lentils
4 Eggplant
4 tomatoes
4 potatoes
Colored pepper
4 medium-sized onions
3 garlic cloves
4 cubic chicken broth
2 tablespoons margarine
Oil a large spoon to frying chicken
Tablespoon turmeric
2 tablespoons seven Spices
Prolific oil for frying
Method of preparation
1. In a bowl, combine rice, lentils and bulgur and then wash with cold water and then soaked in warm water for 30 minutes.2. In a saucepan on the fire, oil spoon fry the chicken pieces until the color changes and becomes golden, add the correct spices with a small onion, peeled placed.
3. Mix spices with a little chicken pieces, add 3 cups of hot water with 2 cubic broth and ½ teaspoon salt, leaves the chicken simmer for 30 minutes.
4. Cut eggplant rings and sprinkle with salt and leaves a quarter of an hour to get rid of the bitterness and then wash.
5. Potatoes cut into rings and add turmeric with salt and set aside.
6. Chop the onion and tomato and pepper colored then pureed garlic.
7. Fried eggplant and then the rest of the vegetable with oil, drain and set aside.
8. In a saucepan, put one tablespoon margarine, add onion and garlic reddens and then placed with seven Spices and reverse, add turmeric and cubic broth, rice is placed with bulgur, lentils, add water by boiling chicken rice, bulgur, lentils amount and leaves even wipe oneself hundred.
9. In another saucepan, chicken pieces and placed above the tomatoes, peppers, potatoes and eggplant tidily and layers.
10. When the water dries rice is added on top of vegetables, rice, reduce heat and leave a little bit.
11. Stir the pot in a large bowl, leave for five minutes, then lifted and garnish with parsley.
Suggestions
You can replace the chicken with meat
