Heat a saucepan and when hot, dry fry the cumin, coriander and dry rice for 2 minutes, stirring continually. This helps to release the flavour and aroma from the spices.

Add the hot vegetable stock to the pan and bring to the boil. Reduce the heat, cover and simmer for 7 minutes.

Remove the rice from the heat, and stir in the peas. Cover again and leave to steam for a further 7 minutes.

When ready, stir through the pumpkin seeds and serve immediately.