2 whole chickens, skinned and quartered (or 8 chicken thighs)
In a large saucepan, brown both sides of the chicken in 1/2 cup canola oil. Once browned, add nutmeg, allspice, cumin powder, salt, saffron, cinnamon sticks, cardamom seeds, and peppercorns.
Add approximately 5 cups of water and bring to a boil. Add freshly ground pepper. Cover and cook over low-medium heat for about 15 to 20 minutes or until the meat begins to pull away from the bone. Set the chicken and 2 cups of broth aside.
Fry the cauliflower in a large pot with 3 cups of canola oil until golden brown. Remove and let drain on paper towels. Drain the eggplant and fry as you did the cauliflower. Set both the fried cauliflower and eggplant aside. Heat 3 tablespoons of canola oil in very large pot. When the oil is hot, not smoking, add the onions and saute them for approximately 10 minutes. Place the chicken pieces on top of the onions and cook together for a few minutes then cover and let sit for 10 minutes.
Meanwhile, rinse the rice about 5 or 6 times until the water runs clear. Put the rice in a bowl, add the spices and mix well.
Place the fried eggplant and cauliflower on top of the chicken and then put the rice on top of the vegetables. Add the 2 cups of reserved chicken broth (make sure the whole spices are not in the broth) and water to just barely cover the rice. Bring to a boil, then lower to a simmer and cover. When the water has been absorbed, the dish is done, approximately 25 minutes.
Remove the pot from the heat and let rest for about 10 to 15 minutes. Place a large serving plate on top of the dish and flip the pot and plate over. Carefully lift the pot off the plate and sprinkle with toasted pine nuts.