Boil kettle. Rinse the rice if required. Finely chop the onion. Chop the coriander.

Lightly fry the onion in the oil for 5 minutes, until soft and translucent. Add the spices and fry for a minute

Add the rice and coat in the spice/onion mix. Crumble in the stock cube and add enough boiling water to cover the rice + 1 inch above. Add plenty of black pepper and a little salt, to taste.

Bring to the boil and simmer for 12 minutes, stirring occasionally (add a little more water if needed). Stir through the coriander and rest for 5 minutes before serving. Break/fluff up with a fork.