Gul paprikariss

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1. 1
   Heat the oil in a wide pan with a lid, then cook the onion, pepper and ginger together for 5 mins, stirring, until softened. Stir in the rice and turmeric for 1 min more, then pour over the stock. When the stock begins to simmer, cover with the lid.
2. 2
   Cook for 12 mins until the rice is tender and stock has been absorbed. If the rice is tender but a little stock remains, turn off the heat, cover again, then leave for 2-3 mins. Season and stir through the almonds to serve.