1. Place the chicken pieces in a large pot and cover with water. Add the onion, cardamom pods, cinnamon stick, garlic, salt and black pepper.

2. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.

3. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes. Remove the chicken from the broth and set aside. Strain the broth and reserve it for cooking the rice.

4. In a separate large pot, add the soaked and drained rice. Measure 4 cups of the reserved chicken broth and add to the rice.

5. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 20 minutes.

6. Stir in the milk and continue to cook over low heat, stirring occasionally, for 15-20 minutes.

7. Add the salt. Stir well to combine.

8. Preheat the oven broiler. Place the cooked chicken pieces on a baking sheet and brush with oil.

9. Broil the chicken until the skin is golden and crispy, about 5-10 minutes.

10. Spoon the rice onto a large serving platter. Place the broiled chicken pieces on top of the rice. Drizzle the saffron-infused water over the dish.

11. Serve hot with a side of green salad.