Place the chicken and chopped onion a large pot, cover with water. Bring to a boil, reduce heat, cover and simmer for at least an hour, until tender. Remove the chicken, allow it to cool, strain, and reserve the stock. Remove the meat from the bones and use only the larger pieces.
To prepare the sauce, brown the sliced onions in the shortening, remove from heat, then add the cardamom, cumin, and chile, and mash with the onions to form a puree. Add about 2 cups of the reserved chicken stock and mix well. Bring the mixture to a boil, reduce heat, and simmer for about 5 minutes. Taste and adjust the seasonings.
Combine the rice, stock sauce and chicken. Place in a greased casserole, put the carrots on top in a pattern, then spread the raisins over the top. Cover and cook in a moderate oven, 325 degrees F., for about 30 minutes.
If the dish looks dry, add more stock. When finished, gently mix the carrots and raisins with the rice and chicken.
