Clean the chicken thoroughly inside and out.

Prepare the marinade with salt, cardamom, lemon zest, Chinese ginger, white pepper, turmeric, cayenne pepper, chili powder, black pepper, and cloves.

Grind and mix the marinade ingredients, then rub it all over the chicken, inside and out.

Soak the rice.

Fry grated onions in oil.

Add finely chopped sweet pepper, carrots, coriander, and parsley.

Season with salt, black pepper, seven spices, turmeric, and saffron.

Add minced beef and cook.

Lower the heat and season.

Drain the water from the rice and add it to the meat mixture. Stir well.

Add 1/2 cup of hot water to rice mixture.

Simmer rice mixture on low heat for a few minutes until slightly moistened.

Add dry roasted sliced almonds and raisins to the rice mixture and mix well.

Stuff the chicken with the rice mixture and truss it.

Place the stuffed chicken in a roasting tin and cover with foil.

Roast in preheated oven until cooked through.

Any leftover rice mixture can be cooked separately by adding hot water to 1 finger tip above level of rice bring to boil and turn down heat and steam for 10 minutes.

Serve the roasted chicken with the extra rice and a salad.