The rice is soaked in water. Peel the potatoes and cut into slices, then fry in oil until almost. Peel eggplants and cut into slices and fry in oil until almost. Carrots cut into circles and also fry until almost. Boil chicken until almost too and the broth is maintained. Cut the tomatoes into slices and garlic peel. At the bottom of the pot rank circles tomatoes, slightly savory. Put them on potatoes, slightly savory. Then ranks advance boned chicken, also lightly salted. On it rank eggplants and carrots and salt it again. Add the garlic cloves. Soaked rice strain and put the top on vegetables and pressed with a spoon. Sprinkle the spices and 1 tbsp salt. Make the broth in which the cooked chicken, and if needed some water - the liquid should be 1-2 inches above the rice. Place a pan on high heat to a boil and then reduce the heat. Boil until the rice is tender and the water boil off. Once fully ready meal turns into a tray or large plate.