Thaw K&N's Boti Cut as per instructions on pack, and set aside.
In a pan, add oil and sauté carrots, raisins, and almonds. Add sugar to caramelize and continue till carrots are soft.
In a separate pan, golden fry onions, add ginger garlic paste, whole spices and green chillies.
Add chicken and fry till it turns white. Add salt, cumin seeds, coriander powder, cumin powder, sugar, and yoghurt, and cook until tender.
When ¾ done; separate the chicken from gravy and set aside.
Add water and K&N's Stok to gravy, and bring to boil. Add rice to water and cook until ¾ done.
Mix the pre-cooked chicken in rice and steam for 10-15 minutes, until fully done.
Garnish rice with sautéed ingredients and steam for another 2 minutes. Mix Kabuli Pulao and serve hot.