Soak the rice with 1 tbsp salt for 3 hours. Drain. Soak saffron in warm milk for 3 hours.

Cut the chicken into quarters. Grind half the chopped onion with all the garlic, ginger, 2 tbsp almonds and 3 tbsp water to a smooth paste.

Fry sliced onion rings in 6 tbsp ghee until crisp. Separately fry cashews, almonds and sultanas until golden. Set aside.

Fry chicken in batches until light golden. Set aside.

Fry remaining onions in 3 tbsp ghee until golden. Stir in rice and toast until pearl white. Cook in a rice cooker.

Fry the onion paste in remaining ghee until medium-brown. Add chicken and juices. Stir in yoghurt 1 tbsp at a time. Add 1 1/4 tsp salt and 1/4 pt water, cover and simmer for 30 minutes. Grind the whole spices and stir into the chicken after 15 minutes. Cook until ~200 ml thick sauce remains.

Layer: thin rice in a casserole, chicken on top with half the gravy, mound remaining rice. Drizzle saffron milk over. Press in eggs. Scatter butter and 2 tbsp fried onions. Seal with foil. Bake at 150C for 45 to 60 minutes. Rest 10 minutes. Garnish with remaining onions, nuts, sultanas and coriander.