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Boil chicken in water for 50 minutes or until it becomes tender. Remove skin and bones and flake into thick flakes.
Deep fry eggplant slices until they become golden in color. Set aside.
Heat remaining 5 tablespoons of oil in a pot and fry minced meat for 5 minutes or until it becomes brown in color and well cooked.
Arrange fried eggplant slices on top of cooked meat in the same pot then add a layer of shredded chicken and flakes, finally add the rice on top.
Put 5½ cups of chicken stock, add to it MAGGI Chicken Stock cubes and salt. Stir on low heat till MAGGI Chicken Stock cubes dissolve.
Add the prepared stock to the rice and bring to boil. Cover and let it simmer on low heat for 25-30 minutes or until rice is cooked.
Turn pot upside down on a serving platter and garnish with fried pine nuts.
Per Portion of 300g
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