In a large pot, heat a drizzle of oil over medium heat. Add the boneless chicken, browning each piece for about 5-7 minutes until golden brown. Remove the chicken and set aside.

In the same pot, combine 2 cups of chicken broth with a pinch of salt and pepper, ½ teaspoon of ground cardamom, and 1 tablespoon of saffron water. Simmer for about 2-3 minutes.

Return the browned chicken to the pot and pour the prepared broth mixture over it. Cover and reduce heat to low. Simmer for about 30-35 minutes.

Meanwhile, rinse 1 cup of basmati rice under cold water. Soak for 30 minutes. Boil 2 cups of salted water, add soaked rice, cooking for 10-12 minutes, stirring in ¼ cup of barberries in the last 5 minutes.

Plate barberry rice, nestle saffron chicken on top, and spoon sauce over the chicken. Optionally garnish with fresh herbs.