Split the cardamom pods open with the back of a knife. Add the rice, cinnamon stick, turmeric powder, salt, cardamom and measured water to a pan with a lid. Bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Cover and set aside.

Meanwhile, peel and dice the onion. Peel and mince the garlic. Chop the chicken into bite-sized pieces.

Heat a pot with a lid over a medium-high heat with the ghee. Once hot, add the onion and fry for 5 min. Add the chicken, garlic and a pinch of salt. Fry for 5 min.

Add the curry powder, garam masala, chilli powder, cumin coriander powder, tomato paste and a pinch of salt. Fry for 2 min. Add the measured water, stock cube, honey and 100/200/200 ml cream. Simmer, covered, for 10 min.

Meanwhile, peel and grate the carrot. Once the rice is cooked, fold the peas, carrot and half of the crispy onions into the rice.

Serve the rice with the chicken curry and garnish with the remaining onions.