1. Rinse and soak rice in temperate water with salt for ½-hour, then drain.
2. Cover with cold water (1-inch over the top of the rice) and bring to a boil.
3. Reduce heat, cover and cook until water has been absorbed.
4. Heat oil in frying pan, add onions, shallots, garlic, and ginger. Sauté until golden-brown.
5. Add chicken and sauté for 4 to 5 minutes. Add the remaining spices and stir for 1 minute.
6. Add yogurt and simmer for 1 to 2 minutes.
7. Add sugar, raisins and par-cooked rice.
8. Cover pan and continue to cook over very low heat for 10-minutes.
9. Remove from heat, allow to rest for 5 minutes.
Serve with warm slices of Kontos Kulcha Nan.