Rinse the basmati rice 3-5 times until the water runs clear, then soak until needed.

In a large enough pot to fit rice and chicken. Heat the olive oil. Then add the onions and fry over medium-high heat for 5-10 minutes until brown and caramelised in colour.

Add the rice and bring to boiling point again. Cook for a further 10-14 minutes until Al dente. Stir regularly.

Stir then cover the pot with foil and then cover that with the lid. Reduce to the lowest heat setting and steam the rice and meat for around 15 minutes.

Remove from the heat and serve.

I served mine with flat breads, natural greek yogurt, and a mixed salad consisting of cucumber, tomatoes, avocado, and onions chopped into small pieces mixed in lime juice and salt.

I also like to serve it with spring onions instead of a salad and sprinkled with cayenne pepper for more of a kick, but that is my own preference.