For the curry powder, heat a wide heavy-based pan over a medium–high heat. Once hot, add the basmati rice and cook for a few minutes. When starting to brown, add the coriander seeds, cinnamon ...
Add a little more oil if it starts to stick to the pan. Stir in the curry powder and cook for 20–30 seconds, stirring constantly. Add the halved stock cube, ketchup and 450ml/16fl oz water.