Preheat the oven to 180 º C.

Boil the chicken pieces in a pot of water. Removing foam as it appears.

Add the onion, cinnamon stick, cloves, peppercorns, cardamom pods, bay leaf, and cilantro sprig; reduce heat and simmer, with the lid on.

When the chicken pieces are cooked, take out from the pot and place in a baking pan. Drain the remaining ingredients of the pot and reserve the broth.

Spread the tomato paste on the chicken pieces and season with salt and pepper. Bake in the preheated oven for 15 to 20 minutes or until the chicken is golden brown. Remove from heat, transfer to a serving platter and keep warm.

To make the saliq, pour 3 cups of the reserved broth into a pot and bring to a boil. Stir in the rice and simmer on low heat until all the broth is absorbed by the rice. Add in the milk and cook over low heat, stirring occasionally, until the rice grains have almost melted into the milk.

Add in the melted butter and mix until well-combined with the saliq. Remove from heat and transfer into a serving platter.

Serve warm along with chicken pieces.