Heat milk with saffron for 2 minutes and set aside for at least 3 hours.
Cut beef into pieces and brown in 30ml of oil, then transfer to a large saucepan.
Blend two onions with garlic, ginger, chillies, and 50ml of water into a smooth paste.
Grind cloves, cumin, coriander, cinnamon, salt, cardamom, and nutmeg into a powder and mix into the onion paste.
Fry the paste in 45ml of oil for 10 minutes, then add to the beef with yoghurt, 450ml water, and bay leaves.
Simmer gently for 90 minutes, then increase heat and reduce sauce for 10 minutes.
Toast almonds in a dry pan, stir in sultanas, and set aside.
Fry remaining sliced onions in 30ml of oil until golden-brown.
Preheat oven to 180°C.
Boil rinsed rice for 5 minutes, drain, and mix with chopped coriander.
Layer beef, rice, saffron milk, and onions in an ovenproof dish, dot with butter, and bake for 30 minutes.
Hard-boil eggs for 9 minutes, peel, and quarter them.
Fluff rice with a fork and garnish with eggs, almonds, sultanas, and fresh coriander before serving.