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1
Heat a small skillet over medium heat.
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2
Add the saffron and stir until it turns a few shades darker.
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3
Place the milk in a small cup and crumble in the saffron.
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4
Let stand for 3 hours.
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5
Place the rice in a large bowl, cover with water, stir in 1 tablespoon of the salt and let stand for 3 hours.
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6
Place the ginger and garlic in a blender with 2 tablespoons of water and blend to a fine paste, stopping several times to scrape the sides of the jar.
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7
Place the yogurt in a bowl and stir in the mint, coriander and chilies.
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8
Divide the cinnamon sticks, cardamom, cloves and bay leaves into 2 equal parts.
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9
Heat the oil in a large skillet over medium-high heat.
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10
Working in 2 batches, fry the sliced onions until crisp, about 2 to 3 minutes per batch.
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11
Remove from the oil with a slotted spoon and drain on paper towels.
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12
Pour off all but 2 teaspoons of oil.
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13
Place half the spice mixture in the skillet, stir once and add the cumin seeds.
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14
Stir once and add the chopped onion.
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15
Cook until the edges begin to brown, then stir in the ginger mixture.
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16
Stir for 1 minute.
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17
Add the hens in 2 batches and cook until browned.
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18
With the hens in the skillet, lower the heat and stir in half of the yogurt mixture, 1 1/2 teaspoons of salt, half the almonds, half the raisins, the lemon juice, ground cumin, cayenne and 1/4 cup of water.
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19
Bring to a simmer, cover and cook for 10 minutes.
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20
Uncover and stir in half the fried onions.
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21
Cook, stirring often, until the sauce is thick and the meat is just tender, about 10 minutes.
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22
Stir in 1 teaspoon of salt and pepper to taste.
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23
Preheat the oven to 325 degrees.
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24
Bring a large pot of salted water to a boil.
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25
Meanwhile, place the hen mixture into a large, ovenproof pot.
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26
Stir 1/2 teaspoon of the salt and 2 teaspoons of saffron milk into the remaining yogurt.
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27
Spread over the hen mixture.
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28
Drain the rice and place in the boiling water with the remaining spice mixture.
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29
Boil until almost tender, about 7 to 8 minutes.
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30
Drain and place over the yogurt mixture.
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31
Working quickly, make a well in center of rice and pour in remaining saffron milk.
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32
Cover with a damp dishcloth, then foil, then a lid.
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33
Bake for 30 minutes.
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34
Uncover and bake for 10 minutes longer.
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35
To serve, stir the mixture to combine and season with more salt if needed.
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36
Place on a large platter and garnish with remaining fried onions, almonds and raisins.
