5Senses | Toasted Coriander Rice Pilaf

• Coriander seeds - 1 teaspoon

• Cumin seeds - 1 teaspoon

• Clarified butter - 3 tablespoons

• Onion - 1 large

• Garlic cloves - 2 to 3

• 5Senses bay leaf whole - 1

• 5Senses star anise whole - 1

• Rice, soaked - 2 cups

• Crushed coriander and cumin seeds - 2 tablespoons (from dry-roasted seeds)

• Salt - 1 teaspoon

• Water or light stock - 3 cups

• Coriander leaves, 1 tablespoon for garnish

1. Heat a pan over a low flame and add coriander seeds and cumin seeds. Dry roast them for 2 to 3 minutes until they release their aroma and fragrance. Transfer the roasted seeds to a mortar and pestle and lightly crush them. Do not make a fine powder; a coarse texture is ideal. Set aside.
2. Take a large pan or wok and add clarified butter. Allow it to melt completely over low to medium heat.
3. Add the chopped onion and cook until it turns light golden brown. Add garlic cloves, bay leaf, and star anise. Sauté for 1 minute until fragrant.
4. Add the soaked rice and the crushed coriander and cumin seeds. Stir gently to coat the rice with the butter and spices.
5. Add salt and 3 cups of water or light stock. Mix well and bring to a boil over a medium flame.
6. Once boiling, reduce the heat, cover, and simmer for 8 to 10 minutes until the rice is cooked perfectly and the liquid is absorbed.
7. Remove from heat, fluff the rice gently with a fork, and garnish with chopped coriander leaves.