1️⃣ To make the kabsa spice mix, combine ground cardamom, white pepper, saffron, cinnamon, all spice, and lime powder in a bowl. Set aside. 🥣

2️⃣ Heat oil in a large heavy-bottomed pan over medium-high heat. Add sliced onions, minced ginger, minced garlic, and green chili. Sauté for 2-3 minutes or until the onions turn golden brown. 🌟

3️⃣ Add dried bay leaves, cloves, cardamom pods, and cinnamon stick to the pan. Fry for a minute. 🍂

4️⃣ Stir in the tomato puree, followed by ground nutmeg, ground black pepper, ground cumin, ground coriander, and the prepared kabsa spice mix. Season with salt. Fry the spices for a minute. 🍅

5️⃣ Add thinly sliced carrots and diced tomatoes to the pan. Stir and cook for 2 minutes. 🥕

6️⃣ Add chicken pieces and brown them, turning occasionally, for about 30 minutes. Remove the chicken pieces from the pan and set aside. 🍗

7️⃣ Add rinsed basmati rice and raisins to the pan. Pour in 4 cups of water. Season with salt. Bring to a boil, reduce the heat, cover with a lid, and simmer for 10-15 minutes. 🍚

8️⃣ Preheat the grill. Grill the chicken pieces for 10-15 minutes or until cooked through. 🔥

9️⃣ Serve the cooked rice with the grilled chicken. Garnish with additional raisins and slivered almonds if desired. 🍛