Chop the chicken. Peel and finely chop the red onion and garlic. Chop the tomatoes. Peel and chop the potatoes to very small cubes. Split the cardamom pods open with the back of a knife. Boil the measured water and dissolve the chicken stock cube in it. Rinse and drain the basmati rice.

Heat a large pot over a medium-high heat with a drizzle of olive oil. Fry the chicken and red onion with a pinch of salt for 4-5 min. Add the garlic, tomatoes, potatoes, rinsed and drained basmati rice, cardamom, cinnamon stick, cumin, turmeric and black pepper. Cook for 2 min.

Add the chicken stock, saffron and the golden raisins. Bring to a boil and stir once. Reduce the heat to low and cover with a lid. Simmer (don't boil) for 15-20 min, stirring occasionally, until the water is absorbed, the rice is tender and the potatoes are soft.

Meanwhile, peel the brown onion and slice it into thin rings. Heat a pan over a high heat with the ghee. Once hot, add the onion rings and fry until browned. Remove the pan from the heat and set aside until serving.

Halve and juice the limes. Chop the fresh coriander. Add the lime juice, chopped coriander and almond flakes to the pot and give everything a good mix up.

Divide the Chicken Machboos among plates and top with the fried onion.