Debone the chicken thighs and use the bone to make stock, save it for later use.

Wash the bastima rice and strain, cook it with the chicken stock.

In a big pot, add cooking oil and cardamons, cinnamon, 1/2 shallots on medium heat for about 5 mins until the shallots turned slightly brown.

Add ginger, garlic, coriander, green chillies into the pot, stir fry for about 2 mins.

Add turmeric, garam malasa, coriander powder,chili powder mix well with the ingredients.

Add chicken in, coat the chicken with the other ingredients. Add 1 tbsp of butter.

Cook for about 15 mins or until the chicken is cooked. Add sprinkle of salt over.

On another small pan, add deep fry the remaining shallots into crispy.

Back to the main pot, Reduce the heat to slow heat and add raisins and the crispy shallots in let it cook for another min.

Cook the rice in rice cooker separately. Once cooked add everything from the pot into the rice cooker with the rice.

Serve with coriander and slice of lemon, tomato slices on top.