Mix a each food colouring with about a tablespoon of water, keeping the 2 colours separate and set aside.

Pick over the rice carefully for any stones and wash thoroughly in several changes of water. Leave to drain in the colander or a large sieve.

Meanwhile heat the ghee in a heavy pot, and fry the onion until just translucent. Add the cardamoms, cinnamon, cloves, and bay leaves and cook for 1 minute

Add the rice to the pot and mix well to coat all the grains with the Ghee

Pour in the water, add the salt, stir and bring to the boil. Once boiling turn the heat to very low and cover the pot with a tight fitting lid.

Switch on the oven to pre-heat 170°C

After 5 minutes stir rice gently with a fork or a wooden spoon. Cover again for a further 3 minutes.

After this time stir the rice again, but very carefully to avoid breaking the grains which would by now have become softer. The best way to do this is to slide spoon down the side of the pot and gently lift the rice at the bottom to the top. Cover again and repeat this procedure after of further 2 minutes. This method ensures that all the rice cooks evenly and you don't get a soggy mess at the bottom of the pot

Now take one of the food colourings and make 2 lines of colour across the rice repeat with the other food colouring and make 2 lines down.

Replace the lid and place the pot in the oven for 15 to 20 minutes to finish the cooking

Remove the rice from the oven and transferred to a suitable container layer by layer to avoid breaking the rice fluff up gently with a fork to distribute the colour green is equally.

Serve immediately or cool in refrigerate for up to 3 days

. When reheating the ideal way is to use a microwave oven. If using a conventional oven, remember to cover the rice to prevent it drying up