Clean, skin and cut the chicken into 8 pieces.

Wash the rice and soak for at least half an hour.

Whisk the yoghurt in a bowl and divide into two equal portions. Dissolve the saffron in warm milk and cream. Add one portion of the yoghurt to it. Add the mint and green coriander to this.

Preheat oven to 150°C (300°F).

In a saucepan, bring the water to the boil and add 1 bay leaf, 2 green cardamom, and 2 cloves. Add the drained rice and salt to taste. Boil for a few minutes until the rice is half cooked. Drain the rice with the whole spices and keep hot.

Heat the butter in a pan; add the remaining whole spices and black cumin seeds; saute on medium heat. Add onions and saute until golden brown. Add ginger-garlic paste and red chilli powder; stir for 15 seconds.

Add the chicken and salt to taste and cook for a further 3 - 4 minutes.

Add the second portion of plain yoghurt along with approximately 1 cup water; stir and bring to the boil. Lower heat and simmer until the chicken is almost done. Stir in lemon juice and check the seasoning.

Grease a large Baking dish. Spread half the chicken mixture and sprinkle half the saffron-yoghurt mixture over this. Now spread half the parboiled rice. Repeat the same process for the remaining half. Cover with a moist cloth and seal the dish with dough.

Slow-bake in the oven (dum) for 10 - 15 minutes.

Remove and serve hot, garnished with fried almonds.