1 - For the rice, heat the oil in a large, lidded pan, add the onion, then gently fry for 5 mins until softened but not coloured.

2 - Add the spices, season with salt, then continue to fry until the mix start to go brown and fragrant; about 3 mins.

3 - Add the rice and stir in well.

4 - Add 600ml water, stir, then bring to the boil.

5 - Reduce to a simmer, then cover for 10 mins.