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Boil the whole chicken in 10 cups of water in a stovetop pot on medium to medium-high heat for about 1.5 hours covered. Add a whole peeled onion, salt, pepper, two cinnamon sticks, and two bay leaves to the boiling chicken.
While the chicken is cooking, on medium heat add 1 tbsp of butter to the pan and toast the nuts in a skillet until they turn golden brown.
Once the chicken is cooked, remove it from the heat, wait for it to cool down then shred and set aside (save the stock).
Wash the rice and make sure you drain it really well.
Add some oil to a non-stick pan and sauté the chopped onions and minced meat.
Mix in the allspice, seven spices, ground cinnamon, ground nutmeg, salt, and rice. Cook everything together for a minute. Add 4 cups of the saved chicken stock to the rice mixture. Bring everything to a boil, then reduce the heat to low and cover. Cook until the rice is done (about 8 to 10 minutes).
Once the rice is done, add a layer of shredded chicken into a bowl and spoon half the rice mixture on top. Repeat this process once.
Push the mixture down into the bowl using a spoon.
Flip over onto a tray and top with the toasted nuts.