Chop the onions, ginger, garlic and green chili. Also, grate the carrots and set aside.
In a thick-bottomed vessel, heat 2 tbsp oil and 2 tbsp butter on medium flame.
Wash and soak the basmati rice for 30 minutes.
Soak almonds in warm water for 20-25 minutes.
Puree the tomatoes and set it aside.
In a thick-bottomed vessel, heat 2 tbsp oil and 2 tbsp butter on medium flame.
When it is hot, add the onions, ginger and garlic along with some salt. Saute until the onions turn translucent.
Add the chicken pieces to the sauteed onions. If using skin-on chicken, then place the skin side down.
Flip the chicken pieces when it turns from pink to slightly brown on one side.
Add 2-3 tbsp of the kabsa spice mix, green chilies, dry lime and bay leaves.
Add the pureed tomatoes along with the lemon zest.
Add 1.75 to 2 cups of water along with required salt and mix gently. Let it come to a boil.
When it comes to a boil, lower the flame and cover it with a lid and cook for 20-30 minutes.
After 30 minutes, remove the chicken pieces onto a plate.
To the broth, add the drained rice along with the grated carrots. Discard the whole lemon. Check for seasoning.
Cover the vessel with an aluminium foil and a tight lid to make sure the steam does not escape. Cook the rice on a low flame for 10 -15 minutes.
While the rice cooks, heat 1 tbsp oil in a tawa on medium heat.
Season the chicken with some extra kabsa spice mix and some salt (if needed) on both sides.
Roast the chicken on the tawa until golden brown on all sides. Alternatively grill the chicken in a pre-heated oven for 10 minutes.
Meanwhile, add 1 tbsp ghee to a tadka pan and let it heat. Remove the skin of the soaked almonds and fry them in the hot ghee until golden brown.
Turn off the stove and add the sultanas to the hot oil.
Transfer the fried almonds and sultanas onto a plate and set aside.
Serve chicken kabsa by plating the rice first topped with the roasted chicken, fried almonds, sultanas and chopped coriander leaves. Serve hot with daqqus and curd.