Chicken Maqluba

Boil the chicken until cooked, then fry the pieces until golden; keep the broth.

Fry the potato, carrot and eggplant slices separately.

Line the base of a pot with tomato slices, then layer in the fried chicken and vegetables.

Mix the Egyptian and basmati rice with the vermicelli, mixed spice, black pepper, turmeric and salt, and spread over the top.

Pour the seasoned chicken broth over until just covered.

Cook on low heat until the rice is tender and the liquid absorbed.

Let it rest, then carefully flip the pot onto a serving platter.