Wash rice and soak for 30 minutes and then par¬boil. Add yellow colouring to half the rice and keep aside. Simmer the chicken gently in the stock until tender. Remove the chicken from the pan, save the liquid, joint the chicken. Now mix the next five ingredients with the yoghurt and salt. Coat the chicken pieces with the mixture. Put a little oil in a frying pan and fry the chicken gently. Add half the saffron, remove the mixture from the pan and set aside. Fry raisins and almonds. Fry onions and potatoes.
Put layers of yellow-coloured rice, half the onions, potatoes and white rice, each sprinkled with a little garam masala, into an oven-proof dish. Top with the chicken joints. Cover with ½ pint (U.S. 1 ¼ cups) of the reserved chicken stock, season and cover with lid or foil. Cook in a moderate oven (350° F. — Gas Mark 4) till rice is cooked and all liquid absorbed. Transfer to a serving dish and add the peas.