Cook rice according to package directions. Keep warm.

Warm olive oil in a large skillet over medium heat and add cloves, cinnamon sticks, and cardamom pods. Cook until they release their fragrance, about 2 to 3 minutes. Add onions and cook until transparent, about 10 minutes. Add pepper, garlic, ginger, and chicken. Increase heat to medium-high and brown chicken on both sides. Add tomatoes to pan with chicken, onion and spices.

While chicken is browning, bring milk to a boil in a small saucepan and add saffron. Remove from heat and allow to cool.

In a medium glass or ceramic bowl, mix turmeric with cooled saffron milk. Beat in yoghurt until smooth and well mixed. Add yoghurt mixture to browned chicken in skillet, reduce heat to low, and cook for about 20 minutes, until chicken is tender. Spoon cooked rice into a large, deep serving plate. Top with chicken; pour sauce on top (remove cloves, cardamom pods, and cinnamon sticks), and garnish with almonds.

Makes 4 to 6 servings.

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