Combine the Al Kabsa spice mix in a bowl and set aside.
Use a Dutch oven (iron pot) or large stockpot to melt the butter in.
Sauté the onion in the butter till slightly soft, then add the garlic and chicken pieces.
Stir until the chicken browns.
Turn the heat down a bit, then add the tomato puree, cinnamon stick, and bay leaves. Simmer for a few minutes.
Add the canned or fresh tomatoes and carrots.
Add the cloves, the ground limes, and the Al Kabsa spice mix.
Add the salt and pepper to taste.
Cook for 5 – 10 minutes.
Dissolve the stock cube in the heated water and add to the pot.
Stir the pot now and again until it boils. Turn the heat down, cover, and simmer for 30 minutes.
Now add the rice slowly and stir with care.
With the lid back on, simmer for another 20 minutes or until most of the liquid has been absorbed.
Add the raisins and another spot of hot water. Cover again and cook a few more minutes on low heat. When the rice grains are tender but still separate, your dish is done.
Put the rice on a large serving dish with the chicken pieces on top. Garnish with the toasted almonds and some fresh coriander leaves.