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Rinse rice in a sieve under cold water.
Heat oil over medium heat in a large lidded saucepan. Add rice, tumeric and cumin.
Stir through for a couple of minutes until the rice absorbs the colour from the spices.
Add cardamon pods, cinnamon stick and curry leaves. Bring to the boil.
Stir, then turn down to lowest heat setting, place the lid on and simmer for 10 minutes. Turn the heat off (do not remove lid) leave to stand for 10 minutes to allow the rice to absorb water and finish cooking.
Remove curry leaves, cardamon pods and cinnamon stick.
Separate the cooked rice grains, using a fork to fluff it up.
Season to your taste with salt and pepper. Serve with a sprinkle of fresh coriander (optional)