To cook the chicken, place it in a pot with bay leaves, an onion, cardamom pods, black pepper, and a bouillon cube. Once the chicken is cooked, cut it into pieces and set aside.

Slice the eggplant lengthwise into thick pieces so it doesn't fall apart when frying. Sprinkle with salt, fry until golden, and set aside.

For the rice, use the chicken broth to cook the rice. Add a little oil to the rice and reduce the amount of water so the rice doesn't get too soft.

In a large pot, place the tomato slices on the bottom to prevent sticking. Add half of the chicken pieces, then stand the fried eggplant pieces upright around the sides of the pot. Add the rice (it should be slightly undercooked). Place the pot on the stove, add 2 tablespoons of ghee (since the eggplant already has oil), and cook on low heat for about 20 minutes. Once done, flip the pot onto a serving platter, garnish with nuts, and serve with cucumber yogurt salad on the side.