Combine chicken, garlic, coriander seed, cumin seed, peppercorns and cinnamon in a large pot.
Add 8 cups water and bring to a boil.
Reduce to a simmer and cook for 30 minutes.
Remove the chicken pieces.
As soon as it is cool enough to handle, remove the meat from the bones.
Strain the broth and discard the spices.
In a large pot, combine oil and onions.
Cook on low heat for about 5-8 minutes, until onions are browned and caramelized.
Add vegetables and stir fry for about 5 minutes on medium heat, until the vegetables are about half cooked.
Add almonds and raisins. Stir fry for 1 minute.
Add chicken, allspice, cinnamon, turmeric and orange blossom water. Stir to combine.
Add reserved chicken broth and additional water to equal 4 cups and salt. Bring to a boil.
Add rice. Stir to combine.
Reduce to a simmer, cover and cook for 15-20 minutes, until all the liquid has been absorbed.
Leave to cool.
Preheat oven to 400 F.
In a round cake pan or baking dish, layer 6 sheets of phyllo, brushing melted butter in between each layer.
Add the cooked pulao on the phyllo sheets. Wrap the phyllo around the pulao to cover. Add a few more slices of phyllo on top, brushing melted butter in between each layer as needed.
Brush melted butter on top.
Bake for 30 minutes.