Heat oil in a deep frying pan on high. Add mustard seeds and cook, stirring for 1 minute or until seeds begin to pop. Reduce heat to medium, add onion and cook stirring occasionally for 5 minutes or until onion softens. Add chilli, ginger, turmeric and garam masala. Cook, stirring for 2 minutes until aromatic.
Add rice and stir to coat in the spices. Stir in Fioretto® cauli blossom and stock. Increase the heat to high and bring to the boil. Reduce heat to low, cover with tight-fitting lid and simmer gently for 25 minutes without removing the lid. Remove from the heat.
Add lentils and stir with a fork. Cover and stand for 5 minutes. Stir gently with a fork to separate grains. Top with dollops of Qukes® baby cucumbers raita and mango chutney, scatter over the coriander. Serve.