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Melt the ghee in a pressure cooker over medium heat.
Add onion and garlic. Sauté until onions are caramelized.
Add the dried limes, cardamom pods, cinnamon sticks, cloves, bay leaves, cumin powder, salt and black pepper.
Stir in chopped tomatoes, tomato paste and shredded carrots.
Add chicken. Mix all ingredients very well then cover with water.
Close the lid and set the timer for 15 minutes. As soon as the steam comes out, reduce the heat.
Once the timer beeps, release the steam from the pressure cooker and open the lid.
Stir in the rice. Close the lid and set the timer again for 10 minutes.
Once the timer beeps, release the steam from the pressure cooker and open the lid.
To serve, scoop the madghout into a serving dish and decorate with chopped parsley, roasted almonds and raisins.
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