You will need
Sauté the onion and Masala Spice until golden and aromatic in the butter and oil mixture. Add the rice and stir-fry for 1-2 minutes. Add water and Chicken Stock Powder. Stir and bring to the boil. Cover with a lid and simmer slowly for 20 minutes, Turn off the heat and leave to stand for 10 minutes before serving. Can be made in advance, or the day before, and reheated in the microwave.