1/2 cup oil
5 onions, thinly sliced

1. Combine all the spice mix ingredients together and set aside. 
2. Heat in a pan, oil and braise the onions till golden.
3. Remove and drain the fried onions, reserve half of them and crush the other half.
4. In the same pan, with the oil still hot, add the chicken, ginger paste, garlic paste and 1/2 tsp salt, and fry the chicken on high heat on both sides until the meat changes color (so for about 5 minutes).
5. Add the crushed onions and the rest of the spice mix ingredients.
6. Give everything a stir and then add around 1 cup of water.
7. Lower the heat and let the chicken simmer gently, place the cover on the pot, put the heat on low and leave to cook till the chicken is tender.
8. It should take around 15-20 minutes depending on the size of the chicken pieces.
9. Keep checking on the meat, keep the heat on low and watch you do not over cook the chicken as it will cook more during the steaming of the pilau. 
10. In the meantime, prepare the rice, soak for 30 minutes.
11. In a big pan of water, add some salt, vinegar and the green chilli.
12. Once the water comes to a boil, drain the pre-soaked rice and cook it in the boiling water until it is about 3/4 done.
13. Drain the water from the rice.
14. When the chicken is done turn off the heat. 
15. In a big pot, layer half of the rice first.
16. Next, a layer of the chicken with its masala over the rice, sprinkle the reserved fried onions on top.
17. Then, add the last layer of the rice, cover the pot tightly  and place on a low heat and steam for about 15 minutes or bake in a preheated oven at 180 Degrees Celsius for the same amount of time. 
18. Whilst the pilau is steaming, prepare the garnish by heating butter then lightly fry the raisins and grated carrots for about a minute. 
19. When the pilau is ready, dish out into a platter, top with the garnish, and serve with rita, kachoobar (grated onions mixed with vinegar) and dhay (sour milk mixed with green chutney).