Heat half of the oil and butter in a heavy large skillet and fry chicken until golden brown
Add onion and honey, stir occasionally. Cook till onions are starting to brown
While chicken is cooking away, sauté raisins and cashews in a fry pan until raisins are puffed up and cashews are golden brown in a little oil on a low heat. keep it aside. repeat same process with carrots, but fry just ever so lightly and keep it aside..
Stir, cover and cook for another 20 minutes or until rice are 95% cooked.
Note: Choose a pan that’s big enough to account for the expansion of the rice. A heavy-bottomed pot works well which helps to keep the rice from burning.