Marinate the chicken in MAGGI® Khaleeji Seasoning for an hour.
In a pot, heat the oil and sauté the whole spices and dried lemon till fragrant.
Add in the onions and cook until golden before stirring in the ginger and garlic paste, green chili, coriander and remaining spices.
Add the chicken and sear on all sides.
Pour in the water, season with salt, and bring to a boil.
Cover and let simmer for 20 minutes on low heat before removing the chicken and keeping it aside.
To the same pot, add the soaked basmati rice and cook for 30 minutes or until the rice is fluffy.
Once cooked, drop some ghee on top of the rice and set aside.
For the sauce to serve alongside the Machboos, blend together all the ingredients in a food processor.
To serve, add a generous layer of the rice at the base of a platter, top it with the chicken. You may also sprinkle some toasted nuts as garnish.
