Ingredients:
500 g chicken (with bones, cut into pieces)
🔸 2 cups basmati rice (soaked 30 mins)
🔸 2 medium onions, thinly sliced
🔸 2 medium tomatoes, chopped
🔸 2 garlic cloves, minced
🔸 1 carrot, grated
🔸 2 tbsp tomato paste
🔸 3 tbsp oil or ghee
🔸 1 cinnamon stick
🔸 3 cardamom pods, cloves
🔸 2 bay leaves
🔸 ½ tsp cumin powder, coriander powder, black pepper, turmeric powder
🔸 1 tsp garam masala
🔸 Salt to taste
🔸 4 cups chicken stock or water
Instructions:
🔸 Heat oil in a large pot; fry onions until golden brown.
🔸 Add garlic, whole spices (cinnamon, cardamom, cloves, bay leaf), sauté until fragrant.
🔸 Add chicken pieces, sear until lightly browned.
🔸 Mix in tomatoes, tomato paste, grated carrot, and powdered spices; cook until tomatoes soften.
🔸 Pour in chicken stock/water, cover, and cook chicken until nearly done.
🔸 Add soaked rice, adjust salt, cover and cook on low until rice is fluffy and liquid is absorbed.
🔸 Garnish with roasted almonds & raisins before serving.
🔸 Serve hot with salad and yogurt sauce.