Place the rice, tumeric, chilli and cardamom pods into a lidded saucepan and pour over boiling water until it reaches 2cm/1in above the level of the rice.
Stir well, bring the mixture to a simmer and cover the pan with a lid. Simmer for 10-15 minutes, or until the rice is tender.
To serve, stir in the butter, chopped chives and toasted flaked almonds.
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