Chicken with Eggplant and Cauliflower Rice

• 1½ kg whole chicken, cleaned and washed
• 2 cups vegetable oil or 500 ml, for deep frying
• 1 medium eggplant or 300 g, cut into large cubes
• 2 cups cauliflower or 300 g, cut into florets
• 1 medium onion or 125 g, chopped
• 2 dried limes, cut into halves
• 1 medium green capsicum pepper or 150 g, cut into slices
• ½ teaspoon ground black pepper
• 1 teaspoon ground cardamom
• 1 teaspoon ground turmeric
• 1 medium tomato or 150 g, peeled and diced
• 3 cubes 
• 4½ cups water or 1125 ml
• 2½ cups basmati rice or 500 g, washed and drained

Preparation

Place chicken in an oven tray and roast chicken in a 220°C preheated oven for 45-50 minutes or until chicken is roasted and cooked (season chicken with salt and pepper and some vegetable oil).

Meanwhile, heat oil in a saucepan (reserve 3 tablespoon of oil) and fry eggplant and then the cauliflower until they are golden brown in color. Set aside on kitchen tissues to absorb any access oil.

Heat the remaining 3 tablespoons oil in a large pot. Fry onions for 3-4 minutes or until golden in color.

Add dried limes, green capsicum, spices, tomato and cubes, stir for 2 minutes then add the water and bring to boil.

Add the rice and bring to boil with occasional stirring, cover and simmer on low heat for 10 minutes or until rice is halfway cooked. Add the fried vegetables on top. Cover and cook for another 10 minutes or until the rice is completely cooked.

Spoon the rice over a serving plate and serve.