In a saucepan heat the oil and fry the dry spices for 10 seconds.
Add in the sauces and the poussin pieces and bring to a simmer. Cover and cook for 18-20m or until the poussin is cooked through, adding a splash of water if the sauce gets too thick. Set aside.
Meanwhile, in a small saucepan, heat the milk and saffron and let it come to a boil for a minute and remove from the heat and let to infuse. You will end with 4 tbs of saffron milk.
In a medium/large saucepan, spread 1 tbs of the butter over the base and place half of the rice evenly in the bottom. Spoon 2 tbs of the saffron milk all over the rice and place the poussin curry on top.
Layer over the rest of the rice and spoon over the remaining saffron milk. Dot with the remaining butter and sprinkle over most of the onions.
Cover with a damp cloth or foil and place the lid on top. Place in the oven and bake for
30 minutes until heated through and piping hot.
Serve scattered with the remaining onions and coriander.
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