Place the chicken stock in a saucepan and bring to simmering point.
Heat the oil in a saucepan and cook the onions gently until golden, then remove half the fried onions from the pan and set aside.
Add the rice and lentils to the pan and stir with a spoon. Add the chicken stock. Add the cumin seeds, clove and cinnamon stick. Cover and cook over a low heat for around 25 minutes, then remove from the heat and leave to cool.
Sprinkle with the reserved fried onions and coriander leaves just before serving.