In a pan, sauté the onions with some oil until they turn golden.
Add the chicken legs and 85g of the MAGGI® Khaleeji Seasoning, fry them lightly before adding the ginger, garlic, tomato paste, tomato slices, and water.
Simmer until the chicken is fully cooked, set aside the chicken legs and save the stalk.
Soak the rice in warm water for 30 minutes, then add to the same pot with the remaining chicken stock and some more MAGGI® Khaleeji Seasoning.
Bring to a boil before cooking covered on low heat till rice is fully cooked and fluffy.
Steam the chopped green beans, peas, and chopped carrots till cooked.
To serve, place a bed of the Khaleeji rice on a serving platter or pot. Top with the chicken and steamed vegetables.
