Heat up oil in a large pot and add in the onions and sauté. Cook for a few minutes until they start to soften and add ½ teaspoon of salt and the ginger and garlic paste. Stir and cook for about 5 minutes.
Once the onions have completely softened, add in the tomatoes and cook on medium heat for about 15-20 minutes or until the tomatoes and onions have completely broken down and it releases oil. This means the oil appears at the top of the mixture. As you cook this mixture, it if starts to stick or burn at the bottom of the pan, add some water to release it and make sure it cooks evenly. Repeat as necessary.
Add the salt, red chilli powder, turmeric, black pepper and MSG and stir until combined. Add in the chicken stir well.
Cook until the chicken turns white on the outside and add in the cumin powder and dried coriander.
At this point, while the chicken is cooking, wash your rice and leave it to soak for about 30 minutes.
Continue cooking until the chicken is completely cooked through, for about 20-25 minutes. Once done, take off heat and set aside.
Heat up a large pot and fill with water. Bring it to a boil and salt it well. Add in the rice and parboil it. Basically cook until it's almost done and still has a slight bit of bite left to it.
Drain the rice. Like how you you would make pasta.
Preheat the oven to 350℉.
Add half the rice to a 9x13" tray and even it out. Layer the chicken and evenly spread the 'masala" or the sauce across the rice. Cover evenly with the rest of the rice
Now for chillies, cut a slit down the length of them but don't cut them all the way through. Sprinkle in salt in the cut and rub it in.
In a small pan, heat up 1-2 tablespoon oil and add in the chillies. Cook until they develop color on both sides. The oil will start splattering so make sure to cover with a lid
Place the chillies on the rice and drizzle the chilli oil on the rice.
Add the lemon slices or wedges in the corners of the pan or with the chillies down the middle. Cover with foil and place in the oven for about 20 minutes. After the 5 minute mark, reduce the oven temperature to 300℉
Take it out and plate and enjoy! You dont need any condiemnts with this rice because the layering provides enough 'sauciness' BUT you can pair it with some yogurt or cilantro chutney if you prefer. Squeeze the lemon on the rice as well!
