Place the saffron threads in 2 tablespoons water. Let sit overnight or for at least several hours, until the water turns deep orange.
In a small bowl, combine the melted butter, hawa'ij spice mix, turmeric powder, and 2 teaspoons salt.
Pat the chicken dry using paper towels.
Brush the butter and spice mixture generously all over the chicken. Cover and marinate in the refrigerator, at least two hours or up to 24 hours.
Make the rice. In a large Dutch oven over medium heat, heat the ghee and olive oil.
Add the onions and cook, stirring, until soft and slightly browned, 5 minutes.
Add the rice, cardamom pods, whole cloves, whole black peppercorns, cinnamon, bay leaves, green chillies, 2 teaspoons salt, chicken stock powder or cube, and 6 cups water. Stir to combine.
Bring to a boil, stirring occasionally. Transfer the mixture into your rice cooker, start the White Rice program and let cook until done. [See Note 2]
When the rice is done, remove from heat and let rest, 10 minutes.
Air fry the chicken. In your air fryer basket, arrange the chicken pieces in a single layer, leaving some space in between.
Air fry at 200 degrees C, 28 minutes. The chicken should come out crispy and very tender. Remove from the air fryer and let rest, 5 minutes.
Pour any juices from the tray into your rice.
Scoop out some rice into a bowl, and add the saffron water mixture. Stir until the rice is evenly coated.
Swirl the food colouring over the remaining rice in the pot, and return the saffron coated rice to the pot.
Stir until the different coloured rice is evenly mixed.
On the stove, heat a small piece of coal (about the size of your thumb) until red hot.
Meanwhile, cut up the chicken legs, separating the drumsticks from the thighs, and place them in the rice pot.
Place a small bowl containing some cooking oil in the center of the rice and chicken.
Add the red hot coal inside the oil and cover. It should smoke, giving the rice a smoky flavor.
Serve with some sambal Arab and acar timun.