Herby butter chicken and rice

Serves 4

For the rice:
* melt 50g of butter in large pan
* add cardamoms, cloves to taste (I used about 10 of each)
* add 3 cups of rice, and 6 cups of water.
* add bay leaves to taste (I used 6ish)
* cover and cook until almost dry stirring often, remove from heat and allow to steam for 5 minutes

For the chicken:
* melt 100g butter in a pan
* add 2 onions and 4 cloves of garlic
* fry until onions start to turn translucent, and add 4 chopped chicken breasts
* add fresh rosemary, parsley and thyme (use dried if fresh isn't available)
* add black pepper to taste
* fry until chicken fully cooked through

Eat.