oil, for frying
3 potatoes, peeled and sliced thickly
1 cup rice salt, to taste
1/2 kg meat (chicken, lamb or beef), cut into pieces 1 onion, peeled and sliced
3 cloves garlic, sliced
2 jalapenos, sliced
1 tsp baharat (seven spice mix)
1 tsp ground cardamom
1g black pepper
1/2g cinnamon stick
2 tbsp tomato paste salt, to taste
Place the oil in a pan and deep-fry potato slices till golden brown. Remove, drain of excess oil and set aside.
Soak the rice in warm water with some salt for 10 minutes.
Boil the rice with salt till 3/4 cooked. Rinse and set aside.
Cook the meat in a pressure cooker for 30 minutes, or till tender.
Add some oil to a deep, heavy-bottomed saucepan and fry the onion till golden, then add the garlic, jalapenos, cooked potatoes and meat. Mix well, then add the baharat and the whole spices.
Stir in the tomato paste and salt, and simmer till mixture is thick.
Once the mixture has reached the desired consistency, place the rice on top. Sprinkle the top of the rice with 3 tablespoons of water, cover the saucepan and leave to steam over low heat for 15 minutes.
Remove from heat, and allow to rest for 10 minutes before serving.
To serve, place the serving dish over the saucepan and up-end it, so that its contents end up on the serving dish – rice at the bottom, and the meat mixture on top.