2 c. boiling water
1 tsp. tumeric
1 c. long cooking rice, cook 15 minutes

Brown bite size pieces of chicken in olive oil. Brown cauliflower (1 head) in olive oil). In bottom of large Dutch oven, put; cauliflower, browned chicken, place cooked rice on top. Place in oven for 1 1/2 hours, covered. Bake at 200 to 250 degrees. Turn out onto large round pan. Serve with plain yogurt and toasted pine nuts.