1. Step 1

   In a large pot, add olive oil, a cinnamon stick, bay leaves, cardomom pods and cloves. Sauté for 1 minute on medium flame. Make sure there is no water in the pan when you add oil.

2. Step 2

   Add finely diced onions, garlic and ginger. Sauté till translucent and brown.

3. Step 3

   Add the marinated chicken and mix well.

4. Step 4

   Add 1 cup of hot water and let the chicken cook for at least 30 minutes, or as required.

5. Step 5

   In a different pan, sauté the carrots in 1 tbsp of oil until they soften. Then add these carrots to the chicken.

6. Step 6

   Carefully take out the whole spices from the stock with a strainer or spoon and save the remaining stock.

7. Step 7

   Now remove the chicken and add it to a pan with oil until crisp.

How to cook the rice

1. Add the rice to a pot along with the salt, cumin seeds and the stock. Add water, if needed. Cook the rice until soft and ready to eat.

How to serve the dish

1. Transfer the cooked rice to a large serving dish. Top it up with the remaining carrots and some soaked raisins. Place the chicken on top of it. Garnish with cilantro. Serve with yogurt and salad.