Start by seasoning the chicken thighs with salt and black pepper. In a large pot, combine the water with the bay leaves, cinnamon sticks, chopped onion, smashed garlic, and turmeric. Bring the mixture to a boil, then carefully add the seasoned chicken thighs.

Let it cook for about 25-30 minutes on medium heat until the chicken is cooked through and tender. Remove the chicken and let it cool. Reserve the broth for cooking the rice.

While the chicken cools, heat a skillet over medium heat and melt the butter. Add the pine nuts, slivered almonds, and cashews. Stir frequently until they turn golden brown. Be cautious, as these can burn quickly! Once done, set them aside.

In a separate pot, melt another 2 tablespoons of butter over medium heat. Sauté the finely chopped onion until it softens. Add ground beef to the pot, breaking it apart while it cooks. Once browned, stir in the 7 spice, 1 teaspoon salt, half a teaspoon of black pepper, and a quarter teaspoon of ground cinnamon.

Next, add the rinsed rice to the pot, stirring to coat it with the beef and spices. Pour in 4 cups of the reserved broth (you may need to adjust based on your rice). Bring the mixture to a gentle boil, then cover and reduce the heat to low. Let it cook for about 20 minutes or until the rice is fluffy and all the liquid has absorbed.

While the rice cooks, take the cooled chicken and shred it into bite-sized pieces. You can use a fork for this or your hands if you prefer. Mix this shredded chicken back into the pot with the rice and beef, carefully folding it in to combine everything well.

Fluff the rice with a fork. Serve the chicken and rice warm, topping each plate with a generous handful of toasted nuts and fresh parsley. The aroma will fill your kitchen, making it hard not to dig in right away!