Step 1

Rinse the basmati rice under cold water until it runs clear. Soak for 15–20 minutes, then drain well using a fine-mesh colander.

Step 2

In a pot or deep pan, melt the clarified butter over medium heat. Add the raisins and sauté for 1–2 minutes until they puff up and turn lightly golden. Remove and set aside.

Step 3

In the same pot, add the oil. Toss in the cinnamon stick, cardamom pods, cloves, and bay leaf. Let them sizzle for a few seconds to release their aroma.

Step 4

Add the sliced onion and sauté until softened and golden brown, stirring often so they don’t burn.

Step 5

Stir in the chicken pieces and crushed garlic. Sauté for a few minutes until the chicken starts to turn opaque.

Step 6

Sprinkle in the crushed cumin, allspice, turmeric, salt, and black pepper. Add the julienned carrot and stir for a minute or two to combine everything well.

Step 7

Add the soaked and drained rice. Gently sauté for 1–2 minutes until the rice is slightly toasted. Stir carefully to avoid breaking the grains.

Step 8

Pour in the chicken stock and add the slit chili. Bring to a boil over high heat.

Step 9

Once most of the surface liquid has evaporated, return the sautéed raisins to the pot and give everything a gentle stir.

Step 10

Reduce the heat to the lowest setting, cover tightly with a lid, and let the rice steam for 10 minutes. Don’t lift the lid while it cooks.

Step 11

Turn off the heat. Then, sprinkle with chopped parsley, gently fluff the rice with a fork, and serve hot or warm.