Prep :set up your ingredients and tools you may need.these include all mentioned👍(in list above)

Make the short crust dough:put the 3 types of flour in mixing bowl..then add butter by crumbling it with hands and fingr tips to resemble crumbs then add salt and very little water just to help put everything together...form a ballish shape.cover with cling film refrigerate briefly

Meanwhile work with fillings.start with chicken.which you washed cubed and marinated..then chop the veggies and put aside

Work on the short crust...so take the chilled dough out.lay big enof baking paper on your clean surface and put your dough ball then flaten top abit.layer another big enof baking paper and stzrt rolling with your rolling pin until very thin as you can do...(if its thick it will take ages to cook)

Now add your raw rice grains to fill up the dish as much as possible to gain heavyness to weigh down the prepared dough...then blind bake in preheated oven medium heat (nb ;pic with base is just for illustration purpose..not how it was)

Once you are happy with the crust.now you let the filling cool.while you prep the custard.you add eggs in a bowl whisk then add milk..i had forgoten to add spice at veg stage so i just aded in the custard mixture(reason for whats in the picture)its ok to do that as all will go in mixture later anyways..add in the custard and veg and chicken mixtures

Then put back in oven and leave until custard is set..again 15 mins medium high heat.you can know one the custard is not moving when slighlty shake the dish.wear your gloves please when handling this...also a nice bubbling on top and nice color on surface and...alhamdulillah your queesh deesh is done...slice in triangular portions.share and bismillah enjoy..yes even with tea time!

Mportant step ;checking how cooked it is.a method also is insert a skewer to come out very clean then yuv gottit!!where ever however whenever possible!!(pls not that in the pic hasnt brownd enof and custard was slightly so it need few more mins in oven)

Som thnx credit from tesco food magazine as well wheri got some inspirations for the recipe