Heat oil in a pan. Add onions and garlic and sauté till light brown. Add cumin seeds, cloves, cinnamon, cardamoms, bay leaves, salt and pepper power and sauté for a minute. Add tomato puree and sauté for a minute.
Add the chicken pieces and carrots and cook till the chicken pieces are tender. Remove only the chicken pieces and set aside.
Add the rice to the remaining mixture in the pan along with three cups of water and cook till the rice is cooked or the water is absorbed. Add the chicken pieces and mix.
Arrange the mixture on a serving platter with the chicken pieces on top. Serve hot garnished with halved boiled eggs, raisins, almonds and coriander leaves.