Prepare a large pot for boiling the chicken with water. Remove any excess fat once the chicken starts boiling.

Add the 7 spice, cardamom pods, bay leaves, turmeric, salt, and black pepper to the pot and give it a slow stir. The chicken broth should have a slightly salty taste as it will be used to pour over the rice and vegetables. Allow the chicken to boil for 30 minutes.

While the chicken is simmering, wash the basmati rice thoroughly for 3-4 times and soak it in warm water for 30 minutes.

Once the chicken is cooked, separate it from the broth and set it aside.

While the chicken is boiling, chop the cauliflower, slice potatoes, and eggplant into long shapes. Heat vegetable oil in a separate pan for frying.

Once the oil is hot, fry the potatoes first until they develop a light brown texture. Then, proceed to fry the cauliflower and eggplants.

Finally, fry the chicken in the pan until it browns on both sides. Transfer everything to a plate and set it aside.

In preparation for the layers, the rice is mixed with the 7 spice, turmeric, salt, and black pepper in a large bowl, then set aside.

Using a new cooking pot, it is brushed with oil first to prevent sticking, and then the sliced tomatoes are distributed around it.

For the second layer, the fried eggplant is added, followed by the sliced potatoes.

For the third layer, the cauliflower is added, followed by the chicken.

For the final layer, the spiced rice is added, and then 4-5 cups of broth used to boil the chicken are poured over it.

The cooking pot is transferred to the stove over medium heat to let it boil.

Once there is less water, adjust the heat and let it simmer for 15 minutes before turning it off.

To serve Maqluba, place a large plate on a table. Bring the pot to the plate and quickly turn it upside down. Slowly lift it up to reveal the beautiful layers of Maqluba. Serve it with yogurt and Middle Eastern Salad.