1. Wash rice thoroughly and soak in cold water for 30 minutes, then drain.
2. Wash chicken, pat dry with absorbent kitchen paper and set aside.
3. Heat 1 tbsp oil in a saucepan, add rice and fry, stirring, for 2-3 minutes, until golden brown.
4. Stir in chilli powder, raisins, almonds, thyme, 185 ml (6 fl oz/3/4 cup) water and salt.
5. Bring to the boil, then cover and simmer for 10-12 minutes, until rice has absorbed all the liquid.
6. Leave to cool, then use to stuff chicken.
7. Truss chicken, then place in a steamer and steam for 1 hour.
8. Heat remaining oil in a large pan, add cumin, turmeric, coriander and garam masala.
9. Season with salt and cayenne pepper and fry for 1 minute.
10. Transfer chicken to this pan and fry for 5 minutes, turning chicken untill well coated.
11. Pour hot water downside of pan, cover and cook over a low heat for 15-20 minutes, until tender.
Serve hot, garnished with thyme sprigs.

Serves 4.