To make the chicken pilau, heat a large pan on the hob on low to medium heat and add the butter.

Add the whole spices: cloves, cardamom pods and fennel seeds and fry for 30 seconds or so to infuse the oil.

Then add the onions and slowly cook for about 10 to 15 minutes until they turn golden brown and start to caramelise. It's really important to slowly cook the onions like this to release the maximum amount of flavour.

Once done add the garlic and ginger and fry for a further 30 seconds or so then add the powdered spices: cinnamon, coriander, cumin, chilli powder and turmeric and fry for about 30 seconds more.

Make sure to wash your rice before adding it to the pan, this removes some of the starch then tip it into the pan (uncooked) and mix through. Add the chicken, chopped tomatoes and stock, mix through, cover with a lid and simmer for about 23-25 minutes.

Stir the pot every 5 minutes or so to prevent it sticking to the bottom.

After the timer is up, the rice won't be 100% cooked yet. However, turn the heat off and keep the pan on the heat with the lid on for a further 3 to 5 minutes. This will let it steam cook to finish the cooking process.

Serve and enjoy!