2 c. long grain rice
2 cauliflower
2 lbs. beef (cut in pieces similar to stew meat; ribeye steak or sirloin steak)
1/2 c. butter
Vegetable oil
Salt, pepper, allspice, nutmeg, cinnamon
Finely chopped 1/2 onion

Cut up cauliflower into about 3 inch pieces, then deep fry in vegetable oil until golden brown. Stir fry meat in about 4 tablespoons vegetable oil and chopped onions until almost cooked.

Wash and drain rice. Mix rice with all of the above spices to taste. Helps to evenly distribute spices. In a big pot, arrange the cooked meat as the first layer, arrange the fried cauliflower on top of the meat for a second layer, then pour the uncooked rice mixed with spices over the cauliflower layer. Add the butter and 3 cups boiling water (for every cup of rice add 1 1/2 cups boiling water).

Cover pot and cook over medium heat until water boils. Turn down heat to low and cook until the rice is cooked.

Empty contents of pot in a large tray in the same manner you do with a cake. Make sure this is done gently in order to avoid destroying the arrangement of the layers. If done correctly, the first layer will be the rice, topped with cauliflower which is topped by the meat. Upside down dish. Serves 8 to 10 people.