Wash and soak rice in hot water for 15 minutes and set aside
Cut chiken thighs in smaller pieces, remove excess fat and skin and wash well and let it drain in a colander for 10 minutes.
In a bowl, add chicken, ginger/garlic paste, chili powder, salt, allspice powder, clove powder, yogurt,lemon juice and saffron. Mix thoroughly to coat the chicken with spices to let it marinate for an hour or more.
In a fryer or a skillet heat enough oil to deep fry vegetables. Fry eggplants for no more than minute and remove from hot oil on to a paper-lined plate to remove excess oil
In the same oil fry carrots and cauliflower separately and not for too long and transfer to a platter.
In a Dutch oven, heat oil and add onion to fry until caramelized.
Add marinated chicken to the onion and stirfry on high heat until well seared. Transfer to a plate with a slotted spoon to drain extra fat.
use a heavy saucepan and add chicken in one layer. Top it with carrots, cauliflower and eggplants in layers.
Well drain soaking rice and add as a top layer. smooth and press the rice down.
Add 1½ cup water, cover the pan with aluminum foil and then with a lid.
Place on medium high heat for 15 minutes. Lower heat and let it steam for 30 minutes.
Remove from heat and let it stand for 15 minutes still covered.
Invert the pan on a larg platter. Sprinkle toasted pine nuts on top to serve.