Heat vegetable oil over medium-high heat. Add the julienned carrots and raisins, sautéing them for 3 minutes until the raisins puff up and the carrots soften slightly. Use a slotted spoon to remove them from the oil and set them aside for later.
In the same oil, add Ghee. Toss in the chopped onions, cumin seeds, peppercorns, cinnamon stick, cardamom, cloves, and bay leaf. Sauté until the onions turn translucent. Stir in the minced garlic, then add tomato paste. Add the spices.
Lay the chicken pieces skin-side down .Sear the chicken for 5 minutes on each side until its slightly golden.
Add pureed tomato, salt to taste. Add Hot water and cover Cook for 25 mins or till the chicken cooks completely.
Once Chicken is cooked, transfer them to a oven safe tray. Reserve some of the broth. Add the soaked Basmati rice and hot water. I soaked the Basmati rice for 20mins. Toss in a dried lemon and whole green chilies.
Cook on high heat 5 mins or till the water dries up at the top. Switch to low heat and place the fried carrots and raisins. Cover Cook another 10mins. Switch off heat, fluff up the rice gently with a fork. Keep covered for 15-20 mins.
Add tomato paste, spices and oil to the reserved broth. Brush it on the cooked chicken pieces both sides. Broil upper rod for 5-6 mins or till charred slightly.
Serve the Chicken over the rice with Arabic Mandi Chutney.
