To make kabsa spice mix, combine together cardamom, white pepper, saffron, cinnamon, all spice and lime powder in a bowl. Set aside.

Heat oil in a large heavy bottomed pan over medium-high heat. Add onions, ginger, garlic and green chilies. Sauté until the onions turn golden brown. Add cloves, cardamom pods and cinnamon stick. Fry for a minute.

Stir in tomato purée. Add ground nutmeg, ground black pepper, ground cumin, and kabsa spice. Season with salt. Fry the spices for a minute. Add carrots and diced tomatoes. Stir, and cook for 2 minutes.

Add chicken cubes and chicken pieces. Brown chicken, turning occasionally, for about 30 minutes. Remove the chicken pieces from the pan. Set aside.

Add rice and raisins. Pour in 4 cups water. Season with salt. Bring it to the boil. Reduce the heat, cover with lid, and simmer for 10-15 minutes.

Grill or bake the chicken until cooked through.

Serve.