2 cups of rice.
2 sliced onions.
Cardamon, cinnamon, turmeric, bay leaf, pine nuts for garnish.
Fry the eggplant, potato, onion until golden.
In a cooking pot, add 2 tablespoons of oil.
Add the vegetables and the boiled beef. It is cooked until golden.
The rice is added and seasoned.
Add the beef broth and pace the cooking pot on low heat until it is well cooked.
Finally, it is inverted onto a serving plate.