preheat oven to 180 C.
In a large pot add ghee, cardamom pods, bay leaves, cinnamon stick, mastic gum.cook chicken pieces on both sides until golden brown,
Add 1 tsp. of black pepper, nutmeg, remove from heat, and keep aside.
In the same pot, add water, milk and MAGGI® Chicken Bouillon, and bring to boil.
In a large bowl, mix the rice with grated onion, 1 tbsp. of cooking cream, black pepper and nutmeg mix with your hands to give the rice strong flavor.
Bring the clay pot (bream) and layer the rice mixture, place the chicken in the middle and cover the top with rice.
Add the milk mixture on top of the rice and chicken and top it with cooking cream.
Place the clay pot in the preheated oven for 40 minutes until golden brown then serve.