Chicken, cauliflower and rice

Ingredients for 6 servings:

• 1 bunch of soup vegetables
• 1 chicken, approx. 1.2 kg, ready to cook
• Salt and pepper, black, freshly ground
• 2 liters of water
• 1 m.-large cauliflower
• 1 dash of vegetable oil, neutral
• 400 g short grain rice (Turkish store)
• 1 tsp turmeric
• ¼ tsp ground cumin
• ¼ tsp nutmeg, freshly grated
• ¼ tsp coriander, ground
• 1 pinch of cayenne pepper
• 1 pinch of cardamom

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

comes from Egypt

Wash and trim the vegetables, and cut everything into large pieces. Rinse the chicken under cold water, place it in a large pot with the vegetables, salt, and a little pepper. Pour in about 2 liters of cold water until the chicken is just covered. Cover the chicken and cook over medium heat for about 35 minutes, until the meat easily falls away from the bones. Meanwhile, divide the cauliflower into small florets, wash them, and drain well. Slice the florets and stem. Heat oil in a pot until bubbles rise when a wooden spoon is inserted into the pot. Fry the cauliflower pieces in batches for 5-7 minutes until golden brown, then drain on kitchen paper. Remove the fat and skin from the chicken. Cut the meat into pieces about 4 cm in size. Remove the vegetables from the chicken broth. Use a spoon to skim off the fat from the broth. Place the chicken in a large pot, then the cauliflower, and then the rice. Sprinkle the spices over the oil. Add 800 ml of the chicken broth and simmer covered over medium heat for about 20 minutes. Then let it simmer uncovered over low heat for another 10 minutes until all the liquid has evaporated. Turn the dish out onto a large, warmed platter. Serve with mixed salad and yogurt or sesame sauce.