Bring a saucepan of water to the boil and parcook the rice, about 6 minutes. Drain.
In another saucepan combine the chicken stock, curry powder and cumin. Bring to a boil then add the parcooked rice and lemon zest. Turn the heat down to warm, cover and let the rice absorb the stock, about 6 more minutes.
Take off the heat, fluff with a fork and stir in the sultanas. Cover and let sit another 15 minutes before serving.