Start by preheating the oven to 450F

Wash the whole chicken well using water, and place in a large pot. Cover with water

Add the whole spices and salt, and bring to a boil. When chicken starts to boil, scoop out any foam that forms at the surface

Boil the chicken until fully cooked, about 45 minutes to 1 hour

Meanwhile, peel, wash and chop the potatoes into cubes. Mix with salt and vegetable oil, and bake on a lined baking sheet for 30-40 mins until golden

When chicken is fully cooked, remove and cool, then shred into bite size pieces

Remove the whole spices from the broth by straining, then add the turmeric, salt, oil and rice to the pot

Ensure the broth covers the rice by 1 inch. Bring to a rapid boil, then cover and turn heat to low and cook for 20 mins untouched. After 20 mins, turn heat off and leave covered

Place peas in a pot and cover with water. Boil for 20 minutes until soft. Drain and set aside

Toast the almonds in a pan with 1 tbsp oil until golden, stirring continuously

In another large pan, add 2 tbsp oil, shredded chicken, peas, raisins, and the spices under "other ingredients" which are 2 tsp allspice and 1 tsp salt. Saute until everything is combined and hot (this step is to draw out the moisture from the mixture and heat everything)

When all components are ready, in a large tray, add the rice, then top with the chicken, raisins and peas mixture, then the potatoes and the almonds (save a bit of almonds for the topping)

Then add all the spices under the "spices section" on top and mix everything very well until combined. Taste and adjust the seasoning by adding more salt/heat as required

Serve immediately with a side of salad and yogurt