Place the saffron in a small ramekin, and cover with the water. Set aside. Stir together salt, cumin, coriander, and garam masala in a small bowl. Gather peppercorns, cloves, cardamom pods, and cinnamon stick, and set aside.
Place rice in a strainer, and rinse well under cool running water. Repeat. Cook according to package directions or in a rice cooker. Keep warm.
Heat oil and butter in a large Dutch oven over medium heat. Add onion, garlic, and ginger, and cook 8 minutes, or until soft and very fragrant, stirring frequently to prevent sticking. Add ground spice mixture and whole spices, and cook 30 seconds, stirring constantly. Add chicken, and cook 8 minutes. Turn heat down as low as possible, and stir in 1/4 cup yogurt. Cover, and cook 5 to 10 minutes, or until chicken is done.
Pour remaining 1/4 cup yogurt on top, then layer on the cooked rice. Drizzle saffron and soaking liquid over the rice, cover, and cook over low heat 5 minutes. Give a good stir, turn out onto a large platter, and serve with toasted almonds and chutney, if desired.