When it is hot, add the cumin seeds and fry until they sizzle.

Transfer from the skillet to a small bowl and add the cumin, onion, bell peppers, and salt.

Pour the meat stock over the rice, then add the cumin, cardamom and 1 tbsp salt to the mix.

Add the cumin and cinnamon, and cook for two minutes.

Add the cumin seeds and mix for half a minute.

Add the cumin, peppercorns, and fennel and nigella seeds and toast gently for 3-4 minutes.

Add the cumin and turmeric and cook for a minute, then stir in the turkey, rice, raisins, almonds, and chillies if using.

Add the cumin and paprika and leave to cook for a minute or so before adding the remaining ingredients except for the coriander and beans.