Spiced Basmati Pilaf

Ingredients:
a round casserole dish
250 grams of basmati rice
3 tablespoons of ghee
1 large onion, finely chopped
1 bay leaf
2 cinnamon sticks
5 cardamom pods
Finely pared lemon zest, in pieces
1 sprig of thyme
2 star anise
2 cloves
500 ml of chicken stock or water
Salt and freshly ground black pepper, to taste

Directions:
Preheat your oven to 180 degrees Celsius. Rinse the rice until the water runs clear to remove excess starch. Make a cartouche by cutting a circle, slightly larger than your casserole dish, out of greaseproof paper. Cut a small hole in the center to create a vent for steam.
Melt your ghee on medium heat in a flameproof casserole dish and sauté the onions for approximately five minutes until softened. Add the rice and stir to combine. Add the herbs, spices and lemon and cook for a minute until aromatic.
Boil your stock or water then pour into the rice along with the salt and pepper. Cover with the cartouche, pressing down to turn the edges up and create a neat fit. Make sure the vent is visible. There is no need for a lid.
Bake in the preheated oven for 25 minutes. Remove from the oven and allow to stand for 5 minutes before removing the cartouche. Fork through the remaining tablespoon of ghee until the rice grains are fluffy and separate. Serve.