Heat the oil in a large saucepan with a tight-fitting lid. Add the onion, garlic, cumin, fennel and black onion seeds. Cook for 3 minutes, stirring occasionally until the onions are translucent. Add the rice and cook for a further 2 minutes, stirring, until the rice has also turned translucent.

Add the pumpkin and stock, bring to the boil, then turn down the heat to a gentle simmer. Season and cook without stirring, covered, for 10 minutes, or until the stock has been absorbed. Turn off the heat and leave to stand for 5 minutes to finish cooking.

Remove the lid and give a gentle stir. Top with a spoonful or two of coconut yoghurt and scatter the sliced radishes and remaining ingredients over the top. Serve at once.