1: Heat the oil and butter in a large non-stick sauté pan. When the butter begins to foam, add the onions and cook for 7-8 minutes.

2: While the onions are cooking, prepare your rice by placing it a large mixing bowl. Fill the bowl with water and stir the rice around with your hands. Pour out the rice and repeat this process until the water runs clear. Drain the rice through a sieve and set aside.

3: Add the cardamom and cinnamon to the onions and stir well, cook until the onions are beginning to brown. Add the chicken and cook for 3-4 minutes. Add the garlic and ginger into the pan and stir well for 2 minutes. Reduce the heat to low and stir in the remaining spices, cook for 1-2 minutes.

4: Add the tomatoes to the pan and cook for 2 minutes. Stir in the rice and chicken stock. Season with salt and pepper and bring up to the simmer. Reduce the heat to low and place a lid on the pan and cook for 12 minutes

5: Add the peas to the pan, pop the lid back on and cook for a further 2 minutes. Remove from the heat and leave to sit for 5 minutes.

6: Fluff up the rice with a fork and serve into bowls with poppadoms and mango chutney alongside. Garnish with chopped coriander and crispy onions.