Wash and soak the rice for about 30 minutes.

In the meantime, heat the oil in a pot, add the whole spices (cinnamon, cardamom and cloves). Then add the chopped onions and fry until transluscent. Do not brown them. Add the gingergarlic and stir it in.

Add the chicken pieces. Sprinkle the powdered spices (cumin, coriander, cardamom and black pepper powders). Stir and allow the chicken to fry for a few minutes and get well coated with the spices until the chicken looks slightly golden.

Add the maggi cube if you are using it. Cook for another couple of minutes then add the water. Bring to a boil and then immediately reduce the heat to low. Cover and allow the chicken to simmer gently in the water for 15 minutes.

Once the 15 minutes are up, uncover and carefully remove the chicken pieces onto a baking tray or dish. Brush melted butter on the pieces of chicken and place the tray under a very hot grill for a few minutes to give a quick golden 'roast chicken' colour. If you do not have an oven, simply lightly fry the chicken pieces on a hot pan for some extra colour. Do not overcook the chicken! When done, cover the chicken pieces and set aside

Carefully measure the broth that you have left in the pot. I normally need 1 3/4 cups of broth/water for every cup of rice that I use. If the broth is less than what you need, add some extra water. If it is more, then remove the excess.

Add the carrot juliennnes into the broth and bring to a boil. Drain the soaked rice and add that in too, adjust salt.

Let the rice cook on high heat for 2-3 minutes, stirring occasionally. Then reduce the heat to medium, cover the pot and allow the rice to cook until water dimishes, giving it a stir every now and then to make sure all the rice is cooked evenly and perfectly.

When you find there is very little water left in the rice, reduce the heat to the lowest point possible. Place the roasted chicken pieces on top of the rice, then seal the pot tightly. Allow to steam for 10 minutes

Fry somecashews and golden raisins in a teaspoon of butter until they plump-up and keep them ready to sprinkle over the dish when served.garnish with some coriander leaves..

Serve with curd and salata hara (tomato dip).2large tomatoes,1/2 cupchopped fresh coriander,1garlic clove,
1-2green chillis
(more if you prefer it spicier or none if you don't want the spice)
pinch of cumin powder
juice of 1 lemon
salt to taste.

Blend everything coarsely...and serve