Heat the 4 tbsp oil in a saucepan and fry the thinly slice red onion for about 5-7 minutes or until they turn translucent. Stir in 1 tbsp Baharat and 1 tsp turmeric and cook for 2 more minutes. Remove the onions to a small bowl and set aside.
Add the 2.5 lb chicken pieces into the saucepan and brown lightly. You may need to work in batches so as not to overcrowd the pan. When the chicken is browned, remove it to a plate and then work on the next batch until complete.
Add the 15 oz diced tomatoes, 3 whole cloves, ½ tsp ground loomi, 2 cinnamon sticks, 1 tsp cardamom, and 1 tbsp salt to the pot.
Pour in 3 cups of water, then add the browned chicken back and the cooked onions back into the pot. Put a lid on it and turn the heat to high.
Bring the water to a boil, then reduce it and bring it to a simmer. Allow the chicken to simmer for about 20 minutes or until cooked through (and reaches an internal temperature of 165 degrees Fahrenheit).
Remove the chicken from the pot and set aside.
Add the 2 cups Basmati rice and 2 tbsp cilantro and parsley into the pot and bring back to a simmer. Cook, covered, on low for about 30 minutes until the rice is fully cooked. When done, remove the mixture from the heat and leave it to sit for 10 minutes with the lid still on.
While the rice is resting, turn your oven to a broil. Put the chicken pieces on a cookie sheet and place under the broiler until they are brown and crispy.
Add the rice to a large platter and top with the chicken pieces. Enjoy!