1 chicken cut into pieces
1 med. head cauliflower, cut in flowerets
1 eggplant, cut into chunks, peel if desired
1 1/2 c. uncooked rice
Oil for frying

Boil chicken until done. Remove from broth, strain and reserve broth. Fry cauliflower until slightly browned. Fry eggplant until almost tender. Place chicken, cauliflower and eggplant in large pan. Pour rice on top. Add salt to taste, 1/8 teaspoon allspice, 1/4 teaspoon cumin, 1 teaspoon coriander and 1/4 teaspoon cardamon. Add broth and water to cover. Water should be about 3/4 inch over level of rice.

Bring to boil, cover and cook until rice is tender, about 20-25 minutes. Let stand a few minutes. Turn upside down on large serving platter to unmold.