Heat cooking oil in a large pot over medium-high heat. Sauté sliced onions until they begin to brown.

Reduce heat to low, add chicken pieces, tomato puree, chopped tomatoes, and crushed garlic to the pot. Stir for about five minutes.

Add hot water, grated carrot, orange rind, cinnamon sticks, cloves, cardamom pods, salt, and pepper to the pot. Stir to combine.

Increase heat to medium, cover the pot, and cook for 20-25 minutes, or until the chicken is cooked through.

Remove chicken pieces from the pot and set aside to keep warm.

Stir long grain rice into the liquid remaining in the pot.

Cover the pot and cook over low heat for about 35-40 minutes, or until the liquid is absorbed and the rice is tender.

Remove cinnamon sticks, cloves, and cardamom pods from the rice before serving.

Place rice on a serving platter and arrange the cooked chicken pieces around the circumference.

Sprinkle raisins and toasted sliced almonds over the rice and chicken.

Serve hot.