Crafting Chicken Machboos can be a fun and rewarding journey. Follow these simple steps to make a delicious dish:

1. Rinse the Rice: Start by rinsing the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.

2. Heat the Oil: In a large pot or Dutch oven, heat the vegetable oil over medium heat.

3. Cook the Onion and Garlic: Add the chopped onions and sauté until they are golden brown. Stir in the minced garlic and cook for another minute.

4. Add Chicken: Now, add the chicken pieces to the pot and fry until they’re browned on all sides.

5. Incorporate Vegetables: Add the chopped tomatoes, tomato paste, diced carrots, and bell pepper. Mix well and let it cook for about 5-7 minutes.

6. Add Spices: Stir in the cumin seeds, coriander powder, turmeric powder, cinnamon, cardamom, and salt. Mix thoroughly to coat the chicken and vegetables.

7. Add Liquid: Pour in the chicken broth (or water) and bring to a boil. Reduce the heat and let it simmer until the chicken is cooked through, about 25 minutes.

8. Add Rice: Once the chicken is cooked, remove it temporarily. Add the soaked and drained basmati rice to the pot. Place the chicken pieces on top of the rice.

9. Cook the Rice: Cover the pot and let the rice cook on low heat for about 20 minutes, or until the rice is tender and has absorbed all the liquid.

10. Rest the Dish: Turn off the heat and let the pot sit covered for about 10 minutes, allowing the flavors to meld.

11. Garnish and Serve: Fluff the rice gently with a fork. Garnish with fresh cilantro and serve with lemon wedges on the side.