Pour the rose water over the saffron and set aside until the saffron softens and turns yellow.

Cut the chicken as desired, or leave whole pieces according to your preference.

In a pot with low handles (so you can flip it later), sauté the chicken in butter and oil until fully cooked.

Add salt and spices, and mix well.

Add the onions and stir until they become soft.

Add the bell pepper, then the tomatoes and mustard, and mix.

Add the saffron with rose water and stir.

Spread the chicken and vegetables evenly on the bottom of the pot, then layer the rice evenly over the top.

Slowly pour the hot water over the rice to keep the layers in place.

Taste the water to check the salt and adjust as needed.

When the water comes to a boil, reduce the heat and let it cook until the rice is done.

Once the rice is cooked, place a serving platter upside down over the pot, carefully flip the pot, and let it sit for about a minute before lifting the pot off.