1. Wash the rice well and soak it for ½ an hour.
Fry the chopped onions in a small amount of vegetable oil until golden in color.
Add 1 cup of water, cinnamon sticks, cardamom, cloves, pepper and salt. Then add the chicken and stir.
Add enough water to cover all the ingredients. Cover the pot and cook on medium heat until the water comes to a boil. Reduce the heat and leave until chicken is done. Add water if needed.
When the chicken is done, remove it from the pot and set it aside.
In the pot containing the chicken stock, add the rice after draining it, and add a small amount of water if needed until the rice is covered. Leave it on high heat.
When the rice comes to a boil, add the mashed tomatoes and the turmeric. Stir a little and cover the pot. Reduce the heat and leave it to simmer until rice is done.
During this time, fry the potato fingers in vegetable oil and then set it aside.
Then fry the cooked chicken pieces until golden in color.
When the rice is done, place it in a serving dish and top with fried potatoes and then chicken.
Garnish the dish with the tomato and egg slices.