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Marinate 1 whole chicken with ¼ cup olive oil, ¼ cup water, 1 tbsp black pepper, ½ tbsp turmeric, 1 tbsp cumin powder, 1 tbsp paprika, a pinch of saffron, and salt to taste. Marinate for at least 1 hour (overnight is best).
Heat 1 tbsp olive oil in a Dutch oven. Sauté 2 chopped onions until golden brown.
Add 2 black limes, 2–3 bay leaves, 8–9 cloves, ½ tbsp coriander seeds, ½ tbsp cumin seeds, 7–8 green cardamom pods, 2 cinnamon sticks, and 2 chicken bouillon cubes. Cook for 1 minute.
Pour in 4½–5 cups hot water. Add 1 whole garlic bulb, 1 tbsp black pepper, 1 tbsp cumin powder, 4–5 green chilies, and salt to taste. Bring to a boil.
Add 3 cups soaked basmati rice and stir gently. Cover the rice with aluminum foil and poke small holes.
Place the marinated chicken on top, cover with the Dutch oven lid, and bake at 400°F (200°C) for 60 minutes.
Brush the chicken with 1–2 tbsp melted butter or olive oil, then broil for 5–8 minutes until golden.
Transfer the rice and chicken to a serving platter.
Place a hot charcoal in a small foil bowl, drizzle ½ tsp oil or ghee over it, cover immediately, and smoke for 5–10 minutes.
Garnish with fried almonds and raisins (optional) and serve hot.