Heat vegetable oil in a pan over medium heat.

Add shredded onion and cook until golden brown.

Add the chicken pieces and mix well with the onion.

Pour in the blended tomato juice and tomato paste.

Add half of the shredded carrots, water, cumin, cardamom, and black pepper.

Mix all the ingredients thoroughly.

Let the mixture simmer over medium heat until the chicken is cooked through.

Add salt to taste.

Remove the cooked chicken from the pan and set aside.

Add the rice to the pan.

Add more water if needed to ensure the rice is fully submerged.

Cook the rice until it is tender and the water is absorbed.

Lower the heat to low.

Remove half of the rice from the pan and set aside.

Place the cooked chicken on top of the remaining rice.

Return the reserved rice to the pan, covering the chicken.

Sprinkle the remaining shredded carrots and raisins over the top.

To serve, remove the carrots and raisins from the top and set them aside.

Place the rice and chicken on a serving plate.

Garnish the dish with the reserved carrots and raisins.

Optional: Add butter slices on top for added richness.