Rinse the basmati rice under cold water until the water runs clear, then soak it in a bowl of water for 20 minutes while you prepare the chicken.

In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat and sear the chicken pieces until the skin is golden brown, about 5-7 minutes.

Remove the chicken from the pot and set aside, then add the chopped onion to the remaining fat and sauté until soft and translucent, about 5 minutes.

Stir in the minced garlic, ginger, and the spice mix, cooking for another minute until the spices are aromatic and fragrant.

Add the blended tomatoes, tomato paste, grated carrot, and pierced dried limes, stirring well to combine with the onion mixture.

Return the chicken to the pot and pour in the chicken broth, bringing the mixture to a rolling boil.

Reduce the heat to low, cover the pot, and simmer for 20 minutes to allow the chicken to cook partially and infuse the broth with flavor.

Drain the soaked rice thoroughly and gently stir it into the pot, ensuring it is evenly distributed around the chicken.

Bring the liquid back to a boil, then cover the pot tightly, reduce heat to the lowest setting, and cook for 20-25 minutes until the rice is tender and liquid is absorbed.

Turn off the heat and let the pot stand covered for 10 minutes to allow the rice to steam and become fluffy.

Gently fluff the rice with a fork, discard the dried limes if desired, and transfer to a large serving platter.

Garnish the dish generously with raisins and toasted slivered almonds before serving hot.