Make a marinade for the chicken in a bowl. Mix together the yogurt, ginger, lemon zest, mint leaves, cloves, cinnamon, coriander, cumin, red pepper and garlic and add the chicken pieces. Marinade for 30 minutes. In the meantime, heat the oil in a casserole, add the chopped onions and cook over a low heat, stirring often. Add the chicken and the marinade. Bring to a boil, simmer for 20 to 23 minutes covered. Bring 3 quarts salted water to a boil with the saffron. Add the rice to the chicken casserole and add the saffron boiling-water and bring to a boil again over a high heat. Lower the heat, cover and simmer for 45 minutes. The rice must absorb the water. If the top of the rice has not cooked, don╒t stir it, just add some more water in small quantities until it is perfectly cooked. Uncover and simmer until the surface is covered with little holes.
