In large skillet, heat oil over medium heat; fry almonds, stirring, until golden. Remove with slotted spoon. Add 1 cup (250 mL) of the onions to pan; fry until dark golden and crisp, about 10 minutes. Remove with slotted spoon and set aside with almonds.

In same pan, brown chicken, in batches, if necessary; transfer to plate. Fry remaining onions until golden, about 15 minutes, adding a bit of water and scraping up brown bits when necessary. Add garlic, curry paste, ginger, 1/2 tsp (2 mL) of the salt, the cumin and cinnamon.

Return chicken and any accumulated juices to pan. Add 3/4 cup (175 mL) each of the chicken stock and yogurt; reduce heat, cover and simmer until chicken is tender, about 25 minutes. Uncover and cook until sauce is thick, about 15 minutes. Stir in remaining yogurt and set aside.

Meanwhile, in large pot, bring remaining stock and salt, the cardamom pods, star anise and cinnamon stick to boil. Add rice; reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 40 minutes.

Meanwhile, combine half of the milk with mint and hot peppers. Heat remaining milk with saffron (if using) until steaming. Remove from heat and let stand for 15 minutes.

Remove cardamom, anise and cinnamon from rice. Spread half of the rice into 10-cup (2.5 L) casserole. Drizzle with mint mixture. Spread with chicken mixture, then remaining rice. Distribute saffron mixture evenly over top and cover with greased foil.

Bake in 350F (180C) oven until hot and liquid is absorbed, about 45 minutes. Sprinkle with reserved onions and almonds.

Makes 6 to 8 servings.