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Ingredients:8 bone-in chicken thighs3 cups medium-grain rice1 small head of cauliflower, chopped1 large eggplant, chopped2 potatoes, chopped1 large carrot, choppedFrying oilFor boiling the chicken:1 large onion5 cardamom pods1 cinnamon stick2 bay leaves1 teaspoon whole black peppercornsSaltWaterRice spices:4 tablespoons olive oil2 teaspoons mixed spices (Baharat)1 teaspoon cinnamon1 teaspoon turmeric1 teaspoon black pepper½ teaspoon ground cardamom½ teaspoon cumin¼ teaspoon ground clovesSalt (adjust based on the saltiness of the broth)Approximately 3½ cups chicken brothFor the chicken and topping:1 tablespoon gheeA pinch of mixed spicesA pinch of black pepperA pinch of salt½ cup blanched almondsGhee for frying the almonds

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