In a deep saucepan or large wok, heat the oil. Add the whole spices letting them sizzle and infuse their flavours for 60 seconds

Add the onions and fry on a low heat for 30 mins. Make sure to stir every few minutes making sure it doesn’t stick to the pan or add a drop of water if the onions begin to burn.

Increase the heat to medium, add the green chillies and fry for 20 seconds followed by the ginger and garlic. Fry for 2 minutes.

Then add the chopped plum tomatoes and cook simmer on a low heat for 10 minutes with the lid on.

Add the chicken pieces along with the coriander powder and stir well making sure the spices coat the chicken pieces sealing through for 10minutes. Add 2tsp salt and continue to fry the chicken

Add half the water and bring to a boil simmering with a lid on for 10 minutes. Stir half way through the cooking process.

Add the rice, fresh coriander and the remaining water. Bring to a boil and simmer for 18-20 minutes over a low heat with a lid on. The water should have been absorbed and the chicken is tender. Once cooked, serve with a squeeze of lime juice and with mint and raita.