Boil the chicken with aromatics until fully cooked.

Fry the potatoes, eggplant, and cauliflower, then place them on paper towels to absorb excess oil.

In a large pot, sauté the onion rings in a little oil with a pinch of safflower.

Add the potatoes, cauliflower, and eggplant, then layer the pre-soaked basmati rice (soaked for 30 minutes) on top.

Add 1 1/2 cups chicken broth for each cup of rice.

Bring to a boil over high heat, then reduce to low, cover, place a towel over the lid, and cook for about 30 minutes.

Roast the chicken in the oven until golden brown.

To serve, invert the pot onto a serving platter and garnish with the roasted chicken and fried nuts.