Take all the ingredients except ginger powder in a pan and roast on low heat till golden.Add in ginger powder and saute for 20 more sec.Now let them cool a bit, add it in a blender and powder it finely.Spread on a paper and let them cool a bit.Store in a air tight container.
Wash and soak basmati rice for 1 hour. Soak almonds in hot water till use.
Heat a large pan with oil. Add in onions, garlic and salt. Saute for 2 mins or so.
Now add in chicken skin side down and sear it for 10 mins on each side..
Add in tomatoes, baharat, tomato puree, whole spices, orange zest and mix well. Now add in water and mix well. Bring it to a boil, cover and simmer for 30 to 40 mins till the chicken is cooked completely.
Now preheat oven to 250 degree C. Set oven to grill or broil mode.Line a baking tray with foil and grease it well with oil.
Now remove the cooked chicken from the mix and arrange it skin side up on a baking tray. Sprinkle the top with some more baharat and drizzle some oil over it and pop it into the oven and grill for 5 mins or so till the skin is crispy.
Heat some 2 tblspn ghee in a pan, add in carrots and saute it for 5 mins.
Now add the drained basmati rice into the liquid, Add in sauted carrots and mix well. Cook on high heat till everything comes to a boil. Now cover with a tight lid or a foil and a lid and simmer it for 20 to 30 mins till the rice has absorbed all the liquid,
Now peel off the almonds and slice it. heat some ghee in a pan, add in almonds and fry till golden. Add in kishmish and saute till golden.
Once the rice is cooked, Fluff it with a fork. Cover and set aside for 30 mins.
Spoon rice onto a serving plate, cover with broiled chicken and sprinkle with nuts.