- 1 whole chicken
- 5 eggplants
- 5 potatoes
- 5 tomatoes
- 1 onion
- 5 pcs cardamom and clove
- 2 cinnamon sticks
- 1 bayleaf
- 2 tsps salt, pepper and AJI-NO-MOTO® (MSG)
- 1.7 ounce (50g) Ghee or butter
- 1.5 cup vegetable oil
- 2 pounds rice
- 6 cups (1200ml) water
- Cashew nuts
In a boiling pot of water, add chicken pieces, cardamom, clove, cinnamon sticks, bay leaf and season with salt, AJI-NO-MOTO® and AJI-SHIO® flavoured pepper. Boil for 30 minutes.
Scoop out chicken.
Cut eggplant and season it with salt. Slice Potatoes, onion and tomatoes. Fry eggplant, potatoes and onions.
In a large pot, layer tomato, potato, eggplant and onion. And then, add half washed rice and boiled chicken pieces. Put the remaining half of the washed rice.
Add chicken broth and ghee and cook in low heat for 45 minutes with lid on. After that, flip on a large plate.
Garnish with toasted cashew nuts & parsley.