Cut all the vegetables in uniform slices. I took eggplants, potatoes, capsicum, onion, and tomatoes.
Stir fry all vegetables. Sprinkle Maqluba spice powder during frying as it will add taste to veggies.
In a pan, pour oil and heat it up.
Add cinnamon sticks, cloves, and green cardamom and let it pop for few seconds.
Add chicken and cook on high heat until the chicken start changes the color and shows a roasted effect.
Now add maqluba spice powder and cook on high heat to kill the spice rawness.
Add tomato paste and give it a good mix.
Add water to cook the chicken and make the thick and consisten chicken stock.
Cover the lid and cook the chicken on low medium heat for about 20 minutes.
After 20 minutes, take out tender chicken pieces from the pan. If you want, you can strain the stock.
In a pan, add oil and stir soaked rice for 2 minutes on medium heat. This step is optional but will add nutty taste in rice.