Heat a pan and pour oil for deep frying.
Deep fry eggplants and potatoes until brown and keep it aside.
In another pan, pour 3 tbsp of oil.
Add onions and sauté until brown in colour.
Add ginger garlic paste and saute for a minute.
Add tomaotes and tomato paste. Cook until tomatoes soften.
Add chicken and mix it well.
Add baharat spices, garlic powder, black pepper powder and salt.
Mix it well.
Cover and cook on low for 20 minutes.
Add coriander leaves. The masala is ready.
Cook the rice by boiling or make ghee rice.
To layer, add poptaoes and eggplants at the bottom of the pan. Add the chicken masala. Add the rice. Pour saffron infused milk over the rice.
Cover the pan with a foil paper. Close the lid tightly. Place a flat pan on top of the stove on very low flame. Place the pot with maqlouba on top of that. Let it cook on dum for 45 minutes.
When serving, flip the rice upside down onto a serving dish and serve.