Meanwhile, heat 1 tbsp of oil in a deep casserole over a medium-high heat. Fry the onions for 10-15 minutes or until golden and crisp. Scoop out with a slotted spoon onto kitchen paper, leaving the oil in the pan. Add the garlic, cumin, 1 tbsp of ras el hanout and sizzle for 1 min, then stir in the rice, to coat in the oil and spices. Add the stock and some seasoning, and stir briefly, then put on the lid and reduce the heat to low. Cook for 15 minutes, then remove from the heat and leave to steam for another 5 minutes.