Heat the oil in a 1 1/2 quart saucepan over medium high heat until hot. Add the rice and stir until it begins to brown, now add the cloves, cinnamon, turmeric, and pepper and stir for a minute or so. Pour in the broth, add the salam or bay leaf, and cumin. Bring to a rapid boil then cover and reduce the heat to a very low simmer. Simmer for about 40 minutes. stir in the chicken and raisins, cover again and let sit, off the stove, for a few minutes before serving. Garnish with egg and tomato slices and the onion flakes. Fried Onion Flakes: Heat oil in a heavy frying pan over medium high heat. Add dried onion flakes and stir until brown and crisp. Stores well in an airtight container.