Place carrot, almond, pistachio, raisin and chicken pieces, onion and hot water in a large pot.
Boil it for 10 to 15 minutes.
Add salt to taste.
Remove chicken, reserving stock and discard onions. In a deep pan, add butter, black cumin, black pepper, and bay leaf, stir then add chicken and fried onion.
Add the dry fruit, carrot, and stock water.
Cook all of them till boiling point then add soaked rice, cover the lid and let it cook till done.
Add in the chickpeas. Check the consistency, add saffron water and cover and cook.
Garnish with coriander leaves.
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