The ingredients are all open to change, the type and quantity. I like to boil or fry my potatoes before hand otherwise they tend to make the rice too gummy. You can use any meat, I had a leftover cooked chicken breast and so I shredded that into the pullao. In a pullao with stuff in it, I usually use double the liquid to rice ratio. The other vegetables in the pullao will absorb a little of the liquid and you want to ensure there is enough to cook the rice and lentils. However, after the simmering of the rice and lentils, they still look too under done, add a little more liquid. The grains should lengthen in size and look half way done when they are done simmering.