In a pot on medium heat, add water, whole spices, MAGGI® Khaleeji Seasoning and ghee.
Bring to a simmer then place in the whole chicken.
Keep the chicken inside the stock on medium-low flame for 35 minutes or until cooked.
Take the cooked chicken out and allow to cool.
Dismantle the cooled chicken and shred the meat into small pieces.
Strain the chicken stock from the pot and keep aside for later use.
Soak basmati rice in water for 20 minutes.
In a pot add the strained chicken stock, MAGGI® Khaleeji Seasoning and bring to a boil.
Add in soaked basmati rice and cook while covered on low heat for around 11 minutes or until rice are fluffy.
Pit the dates and cut all the dry fruits.
Add the cut dried fruit and peas to the rice.
Mix well and keep aside till pie assembly.
Ready a 30 cm round stainless cutter by laying open layer of baklava pastry inside it that covers the base, sides and hangs over.
Pace half of the rice filling at the base, followed by the chicken, and finally the remaining half of the rice filling on top.
With the over hanging pastry, cover shut the pie and brush melted butter.
Flip the pie on a baking tray with the closed side down and brush the top with beaten egg.
Bake the pie at 180 C for 20 minutes or until golden and crispy
Let cool and remove the pie from the stainless cutter.
Place the pie on a serving platter.
Sprinkle fried pinenuts and parsley before serving.
