In a large bowl, cut the chicken breast into cubes. Combine the chicken with all of the marinade ingredients. Set aside to marinate for at least 30 minutes while you prepare the other ingredients.
Cut the eggplant into round slices. Toss the eggplant with 1 to 2 tbsp of olive oil and a good pinch or two of course salt. Place on a cookie sheet and bake in a 350 degree oven for 15-20 minutes. The eggplant should be soft.
Take half of the head of cauliflower and cut into florets. In a large saucepan, heat 2 tbsp of olive oil. Quickly pan fry the cauliflower florets. Set aside.
In a large pot, heat 2 tbsp of olive oil. Brown the diced onion and garlic. As the onions become translucent, add the cumin seeds and 1/2 tsp of allspice. Lightly toast the spices. Add the chicken.
While the chicken browns, in a mixing bowl, wash and drain the basmati rice. This removes the extra starch that makes rice sticky. Add 1/2 tsp salt, 1 tsp allspice, and 1/2 tsp of turmeric to the rice. Mix well.
The chicken should be browned and essentially thoroughly cooked. Now add the eggplant slices along the side of the pot (be careful, it’s hot!) Add the cauliflower florets on top of the chicken pieces. Then add the rice.
Add three cups of chicken broth or water to the pot – just enough liquid to cover the rice. Add a pinch of salt. Once the liquid comes to a rapid simmer, reduce the heat to the lowest setting, cover and cook for 30-45 minutes or until rice is completely cooked.
Find a large platter that is wider than your pot. Flip over the pot and tap the bottom of the pot to loosen the dish. It should fall out easily. Serve with greek yogurt and top with toasted pine nuts and almonds. Enjoy!!