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 garlic and stir it in.
Next, add the chicken pieces. Sprinkle the powdered spices (cumin, coriander, turmeric, 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 thick tomato paste/puree and the freshly pureed/chopped tomatoes and some salt. 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.
Now, carefully measure the broth that you have left in the pot. Add the carrot cubes 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 without uncovering.
If you like, you can fry some golden raisins in a teaspoon of butter until they plump-up and keep them ready to sprinkle over the dish when served.