Add oil, chopped onion, chicken, bay leaves, cardamom pods, cinnamon sticks and salt to a large pot and simmer for 10-15 minutes, stirring occasionally.
Add water and bring to a boil, skimming the foam off the top as it goes.
Remove chicken and place it in the maqlooba pot; save the stock for the rice mixture.
Prepare the fried vegetables.
Fry sliced eggplant, potatoes and cauliflower in the canola oil. Dry on paper towels then layer them on top of the chicken in the maqlooba pot.
Prepare the rice.
Fry vermicelli until golden brown, then place on paper towel.
Soak rice for 10 minutes, then drain and add salt, pepper, turmeric, cinnamon, all spice, powdered cardamom and 7 spice blend. Mix in the vermicelli and layer it over the chicken and fried vegetables.
Ladle in about 4 cups of the leftover chicken stock or until you can see it a quarter inch under the rice. Cover with a lid and cook on medium until the stock boils away. Once the stock boil away, after about 25 to 30 minutes, remove the lid, place a large pan on top of the pot and flip. Carefully remove the pot.