| • | Place a large pot on fire and add water.
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| • | Place the meat in the water and boil it.
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| • | On boiling, add the chopped onion, black pepper, cinnamon, fennel and mixed spices.
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| • | Cook it on medium heat, for one and half hours.
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| • | Peel the eggplant and potato and slice them.
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| • | Cut the cauliflower into medium pieces.
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| • | Sprinkle some salt on the vegetables.
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| • | Place a kadai on fire and heat some oil.
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| • | Fry the eggplant and cauliflower, till only half done.
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| • | Wash the rice well.
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| • | Once the meat is done, place a clean pot on fire.
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| • | Place the ingredients in this order: potatoes, meat, eggplant, cauliflower and rice. Finally, spread a small spoon of salt on the rice.
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| • | Pour in water to cover the ingredients and go about a centimeter above the rice.
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| • | Cook on high flame and when the extra water has evaporated, simmer the heat and cook for 15 minutes, covered.
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| • | Flip it in a big round dish and serve with plain yoghurt and tomato and cucumber salad. |
