several whole cloves ("cloves" not "cloves of garlic")
one cinnamon stick (or a few pinches ground cinnamon)
a few cardamom pods (or a few pinches ground cardamom)
oil for frying
several cloves of garlic
two teaspoons fresh ginger
three cups of rice (uncooked)
two to four onions, chopped
one to two pounds of meat (beef, chicken, mutton, fish, shrimp, or prawns), cut into bite-sized pieces
two to four potatoes, peeled and cut into quarters
one cup raisins (optional)
Cook the meat with salt and spices until it is tender. Combine cumin, peppercorns, cloves, cinnamon and cardamom in a teacup, cover with warm water, stir, and set aside. (Cooking tip: The spices can be tied up in a small sack, like a tea bag, or can be put into a tea infuser before being placed in the warm water. This avoids having whole spices in the dish when it is served.)
Pound the garlic and ginger together and set aside. Wash the rice, drain, and set aside.
Heat oil in deep pot. Fry onions and potatoes until brown. Stir and remove some of the oil to reduce cholesterol. Add garlic and ginger. Continue stirring and frying until the flavors have mixed -- it should develop a nice aroma.
Add boiling water and the rice. Stir it thoroughly and add the spices. Stir. Wait five minutes. Cover and simmer for a few minutes. Stir occasionally.
Check every few minutes to see if more water is needed and add water (or broth) as necessary. Stir as liquid is added. After ten minutes add the potatoes (and/or the optional raisins) and the meat and onions. Keep covered, keep checking, and add water if bottom of pot is dry. Continue cooking over low heat for ten more minutes.
Remove pot from stove, keep covered. Place entire pot in warm oven for an additional ten to twenty minutes. All moisture should be absorbed by rice and potatoes should be tender. Serve hot.
PREPARE THE SALAD
Boil one Beetroot
When tender, cut the beetroot into cubes
Take one Avocado and cut into cubes
Blanch the Prawns until they become of the typical pink color.
Decorate the center of the plate with rocket leaves.
Take a circular form (like a cup) and put the rice pilau inside.
Overturn it in the center of the plate retaining the circular shape
Add beetroot and avocado cubes and finally the prawns