Instructions: 1 Roast off the cumin and coriander seeds, and grind down in a pestle and mortar. Pour the rice into a pan, stir through the turmeric and toasted spices, and cover with double the rice volume in boiling water.

2 Add the plantain and the mussel juice. Halfway through cooking, add the tomato. Before serving check the seasoning and stir through the coriander.

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