Heat the butter and oil in a frying pan add the onion and garlic and fry until golden. Add the curry powder and cumin and cook
for 2-3 minutes, then add the rice
and cook over a low heat until opaque, stirring all the time.
Add the Stock and salt, bring to the boil, then reduce the heat, cover and simmer for 5 minutes until the rice is tender
and the liquid has been absorbed. Serve
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