For the shawarma: Cut the chicken cutlets into very small pieces. Chop the bell pepper and onions. Add salt, black pepper, curry powder, mixed spices, and plenty of vinegar (1/2 cup). Cook until the chicken is done.

For the rice: Rinse 2 cups basmati rice and add 4 cups water (about 950 ml). For more rice, always use double the amount of water. Melt some ghee in a pot, add all the rice, and sauté for a minute until lightly toasted. Immediately add the water, then add salt, curry powder, chicken bouillon, bay leaf, and cardamom pods. Stir well and cook on low heat until the rice is done. (You can use regular rice; just use 1 cup water for every 1 cup rice.)

For the garlic sauce: Mix the yogurt with 3 tablespoons mayonnaise, salt, black pepper, and 1 clove garlic. Stir well and refrigerate for 15 minutes.

For the bread: Either fry the bread pieces in oil or bake them in the oven until golden and crispy. Baking makes them lighter than frying.

To serve: Place the rice on a serving dish, top with small pieces of crispy bread (not too much), then add the chicken, and finish with the garlic sauce on top.