Preheat the oven to 200℃.
Heat oil in an oven-friendly wide-mouthed pot on the stovetop.
4 tablespoons oil
Fry the almonds until golden, remove them, and keep them aside for garnish.
Add more oil if required and saute the onions until translucent and then switch off the stove.
1 large onion
Add the drained rice, whole spices and raisins, green chillies, water and salt to taste.
2 cups basmati rice, 6 cloves, 4 green cardamom, 10 black peppercorns, 1 inch cinnamon stick, 2 bay leaves, 1 tablespoon raisins, 3 to 5 green chillies, 3 cups water, salt to taste
Place a wire rack over the pot or keep the pot under the wire rack in the oven or use a thick foil and cover the rice pot. If using the foil method, make a few holes all over the foil before you place the chicken over it.
Place the marinated chicken over the wire or foil.
Keep this on the lower level of the oven and bake for 20 mins.
Reduce the temperature to 150℃ and bake for 1 hour and 30 mins or until the chicken dripping is reduced or stopped. If you use a wire rack, you may stir the rice once during the baking time but with the foil method that is not easy.