Heat some oil is a wide but shallow saute pan and saute the onions for the topping
Add some salt and turn the heat out and mix in the carrots, pine nuts & raisins
Add the spices, mix well and remove and reserve
In the same pan, add the old for the stock followed by the onions and the garlic
Add the salt, and the rest of the spices and mix
Add the tomato paste, followed by the whole tomatoes and liquid
Mix well and squish the tomatoes with the back of a spoon
Add the water and then the chicken legs
Cook for about 25 mins covered, turning the chicken in between and add in the green chillies
Remove the chicken and strain the stock and reserve the strained liquid
Add a bit more oil to the saute pan and saute the chicken on both sides to get some color and remove
Add more oil to the saute pan and saute the onion for the rice
Add all the whole spices, followed by the stock and 1- 2 cups of water
Stir gently add salt and allow this to cook for 7 - 10 mins
Keep an eye on it and add more liquid if needed
When almost done, add a layer of the topping on top, cover and continue cooking for 5 mins
Scrape the topping off and fluff the rice
Serve the rice with the toppings and the chicken