In a big pot heat the oil and fry onion and garlic for 1 minute, add cardamom pods, black pepper pods, whole cloves, cinnamon stick, bay leaf, ginger and chicken thighs and fry until golden on both sides.
Add the diced tomato, green chili, tomato paste, salt and mixed spice then cover with water and keep to cook until well done.
Remove the thighs and place them in a baking sheet and put in preheated oven until golden.
Add basmati rice to the same pot and cover to cook.
Boil the pasta as written on the pack to al dente and drain well.
In a pan sauté the rest of onion, garlic, tomato paste and saffron then add the cooked pasta for 3 minutes and set side.
In a big serving dish, spread the rice and top it with pasta and arrange the chicken thighs on top.
Garnish with eggs and cherry tomatoes and serve.