Creating Chicken Machboos is straightforward when you follow these simple steps:

1. Prepare the Chicken: In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and brown them on all sides. Remove and set aside.
2. Sauté the Aromatics: In the same pot, add the chopped onions and cook until they become translucent. This should take about 5 minutes.
3. Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for a couple of minutes until fragrant.
4. Incorporate the Tomatoes and Spices: Add the chopped tomatoes, turmeric, paprika, black pepper, cumin seeds, cinnamon stick, cloves, and cardamom pods. Stir the mixture and let it cook for another 5 minutes until the tomatoes soften.
5. Combine Chicken and Broth: Return the browned chicken to the pot. Pour in the chicken broth or water, ensuring everything is well covered. Bring it to a boil, then reduce the heat to a simmer.
6. Simmer the Chicken: Cover the pot and let the chicken cook for about 30 minutes or until tender and cooked through.
7. Prepare the Rice: Remove the chicken pieces and set aside. Strain the broth to remove whole spices and return it to the pot. Measure 4 cups of broth and add it back to the pot. Bring the broth to a boil and then add the rinsed basmati rice.
8. Cook the Rice: Stir to distribute the rice evenly. Carefully place the chicken pieces on top of the rice. Cover the pot tightly with a lid and reduce the heat to low. Cook for about 20-25 minutes until the rice is fluffy and the broth is absorbed.
9. Rest the Dish: Remove the pot from heat and let it rest for 10-15 minutes while covered. This step ensures that the rice remains fluffy.
10. Fluff and Serve: Gently fluff the rice with a fork, mixing in the chicken. Garnish with fresh cilantro and serve with lemon wedges on the side.