Heat oil in a deep-frying pan on high. Add mustard seeds, 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® 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.
Stir lentils in with a fork. Cover and stand for 5 minutes. Stir gently with a fork to separate the grains. Top with dollops of Qukes® baby cucumbers raita and mango chutney. Scatter over the coriander. Serve.
TipTip: To make Qukes® baby cucumbers raita, combine 1 cup of thick Greek yoghurt with 4 thinly sliced Qukes® baby cucumbers and 2 tbs shredded mint.