Rinse and soak the Basmati rice in cold water for 20–30 minutes, then drain and set aside.
Pat the Bone-in chicken pieces dry and season generously with Fine salt, freshly crushed Black peppercorns, Ground cumin, Ground coriander, Sweet paprika and Ground turmeric. Let sit while you prepare the rest.
Heat 1–2 tablespoons of Neutral oil in a large heavy-bottomed pot over medium-high heat. Add the chicken and brown on all sides, then remove and set aside (you want a good golden color, not cooked through).
Reduce the heat to medium, add 2 tablespoons of Ghee to the pot, then add the whole spices: a stick of Cinnamon, 4–6 Green cardamom pods, 3–4 Cloves, 1 Bay leaf and 1–2 pierced Dried limes (loomi). Fry briefly until fragrant, about 30–45 seconds.
Add the sliced Onion and cook, stirring, until golden and caramelized, about 8–10 minutes. Stir in the minced Garlic and cook another 30 seconds.
Stir in chopped Tomatoes, a tablespoon or two of Tomato paste, and grated or thinly sliced Carrot. Cook until the tomatoes break down and the mixture thickens, 6–8 minutes.
Return the browned chicken to the pot, nestling it into the tomato-onion base. Pour in enough Chicken stock to just cover the chicken (about 3–4 cups depending on pot size), bring to a simmer, then reduce heat and simmer gently until the chicken is nearly cooked through, about 20–30 minutes.
Taste the broth and adjust seasoning with more Fine salt if needed. Remove the whole spice pieces if you prefer (optional), then gently lift out the chicken and set aside, keeping it warm.
Evenly spread the drained Basmati rice over the simmered vegetables in the pot. Pour the simmering broth back over the rice (use a ladle to measure—liquid should be about 1 to 1¼ inches above the rice), scatter a handful of Raisins over the rice, and place the chicken pieces on top.
Bring the pot back to a gentle simmer, then cover tightly and cook on very low heat (or transfer to a 160°C/325°F oven) for 18–22 minutes, until the rice is tender and has absorbed the liquid.
Meanwhile, toast the Slivered almonds in a small pan with a little Ghee until golden and fragrant; set aside as garnish.
Once done, let the pot rest, covered, for 5–10 minutes. Fluff the rice gently with a fork, arrange the chicken on top, and sprinkle with toasted almonds and any remaining raisins. Serve hot.
