1) Boil the chicken wings, neck and giblets in 250ml/8 fl oz/1 cup of the water to make 250ml/8 fl oz/1 cup of stock.

2) Grind the pistachios, fennel and cumin seeds, paprika and garam masala then whisk them into the yoghurt. Soak the saffron in the hot milk for 15 minutes.

3) Heat 60ml/4 tbsp of the oil and fry 1 onion until browned then remove and drain. Fry the almonds and raisins until golden. Add the cardamom, cinnamon, cloves, bay leaves, peppercorns, nutmeg and garlic for 1-2 minutes. Mix in the ground spices and cook for 1-2 minutes, stirring.

4) Add the chicken, salt and strained stock, cover and simmer for 15 minutes, stirring occasionally until the chicken is half-cooked and the gravy is thick. Stir in the mint.

5) Boil the rice in the remaining water and oil for 8 minutes until almost cooked then drain. Transfer the chicken to a casserole and cover with the rise.

6) Garnish with the almonds, onions and raisins and pour over the saffron milk. Cover tightly with foil and the lid and bake in a preheated oven at 200C/400F/gas mark 6 for 15 minutes. Reduce the oven temperature to 150C/300F/gas mark 2 and cook for a further 15 minutes.

Serve with spinach, papadums and onion relish.