Heat a large pan till smoking then sprinkle in the cumin seeds and cook for 30 seconds, stirring well to toast evenly. Remove them from the pan then add in the ghee or oil. Add in the onion and cook for 5-7 minutes to soften. Crush the toasted cumin seeds lightly with the cardamom pods and add to the pan along with the cloves, turmeric and ginger and cook for 2 minutes. Rinse the basmati rice well under cold water and drain. Add the rice to the pan along with the hot stock, bay leaves and cinnamon sticks and mix. Bring the mixture to the boil, cover the pan with a lid and cook over a low heat for 12-15 minutes or until the water is absorbed. Turn off the heat and allow the rice to sit for a few minutes before serving. Place the onion, garlic and ginger in a food processor and blitz together. Add the 1 tbsp oil to the pan and heat. Add in the blended onion mixture and fry for 3 minutes. Add in the salt, turmeric, cumin, cardamom pods and garam masala. Stir well and cook together for 1 minute. Add the chicken substitute chunks to the pan, and cook for a few minutes. Pour in the stock and cream and bring to the boil. Reduce the heat and cook slowly for 10-15 minutes to reduce. When ready, stir in the ground almonds and chopped coriander and serve with the cooked Pilau rice and popadoms.