add worm water to the jasmin rice for at least half an hour before cooking with a teaspoon of salt.

while waiting start peeling the potatoes and the eggplants and cut them verticaly from the middle and each half to three medium pieces and put them in water untel frying time.

cut the chicken into four or eight pieces as you prefer and clean them with salt and water. put them aside to dry until cooking.

heat the oil in a deep pan or you can use your fryer which I prefer and after it reaches 200© start with potatoes then eggplants and at last chicken.

clean the rice with water until water comes out clear and dry it completely. in a deep bowel add the rice with all the spices and mix carefully until the rice well coat with the spices.

in a deep cooking pot add two tablespoons of the rice and spread in the bottom of the pot after that add the fried chicken, potatoes, eggplants and finally cover all with the rice.

preheat the stove on the highest and put your pot on top. Then start immediately adding the boiled chicken stock until covering all ingredients with 2 inches up.

when it starts to boil all together cover the pot and leave it on high for 5 minutes then switch it to a low tempreture for at least 40_45 min.

after the cooking time chick the rice on top and see if it is soft enough and cooked if it is not you can add more chicken stock and cover it again for an other 10 min.

the stock must be tottaly absorbed and the ingredients dry.

after all is done take the pot and uncover it. place over it a wide rounded tray and turn over the pot up side down.