Instructions: Melt the butter in a saucepan over a medium-low heat and cook the rice, cardamom pods and chilli powder for 6-7 minutes, stirring constantly. Watch carefully so the rice does not stick or burn.

Stir in the water and salt, bring to the boil, then cover the pan tightly and cook over a very low heat for about 20 minutes, until all the water has been absorbed and the rice is just tender adding more water if necessary.

Remove the pan from the heat and leave the rice to stand, covered, for 5-10 minutes.

Turn the rice into a warmed serving dish and sprinkle with chopped coriander or parsley before serving.

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