Start by heating the oil into a large saucepan over a medium high heat
Add in the chicken, and stir until its color starts changing into golden
Add in the onions, the spices, the cardamom, the bay leaves, the salt and the black pepper, and stir very well.
Add in the boiling water until it completely covers the chicken; then let boil with the chicken and cover with the lid
Cover your pot and let simmer for about 45 minutes or until the chicken becomes tender
Sauté cauliflower and the eggplant into generous quantity of oil until it becomes golden; then place the rice, the salt, the black pepper, the cinnamon and the turmeric into a large bowl and stir very well
Spread the tomato rings into a large saucepan; then spread the cauliflower then the eggplant; then the cuts of the chicken; then the rice
Drain the chicken broth from the onion and the bay leaves; then pour it over the basmati rice and leave the sauce simmer until it starts boiling; then cover the saucepan and leave it over a low heat for about 50 to 60 minutes
Flip the maqlouba into a serving dish, and serve with salads of your choice
You can also add a layer of French Fries after the layer of tomatoes