Soak the basmati rice before 30 minutes of cooking.

Cut, clean, and wash the Chicken Pieces.

Add oil in a heated pan.

Place chopped onion in heated oil and saute for few minutes until the onion becomes translucent.

Add grated ginger and garlic in onion and saute together.

As the onion starts to change color then add chicken and cook on high heat.

Continuous stir until the chicken starts to change color.

Now season with salt, cardamom powder, cinnamon powder, black pepper, and garlic powder.

Mix well and cook for few seconds to get rid of the spice rawness.

Now add tomato paste and mix well.

Add fresh tomato cubes (peeled skin and deseed).

Cook well and stir until the tomatoes blend and start forming a gravy.

Now add water and give it a good mix.

Cover and cook for 20 minutes.

After 20 minutes, take out the chicken and keep it in a baking dish to bake.

Just bake the chicken for 10 minutes at 220 degrees to give it a nice golden color.

In a gravy, add soaked rice and give it a gentle mix.

Cover the pan and cook for 20 to 25 minutes until the rice cook on the stovetop.

In the meanwhile, Boil the almonds and peel the skin.

Roast the almonds and raisins.

Pan-fry the shredded carrots and place on rice (optional)

Now set the platter.

In a big platter, place the rice and add the chicken on top.

Topped with roasted almonds and raisins.