Wash and soak the rice in cold water for 30 minutes. Then drain and set aside.
In a heavy bottom saute pan add the oil and whole spices. Saute for 30 seconds to a minute
Then add and saute the onions until translucent.
Next, add grated ginger and minced garlic. Saute a minute more.
Add the rice, saute for 2 to 3 minutes until lightly toasted.
Now, add the stock or water.
Season with salt and pepper.
Let come to a boil.
As soon as the stock comes to a boil – reduce the heat down to a low simmer and cover the pan with a lid.
Put the timer on for 15 minutes and let the rice cook on low heat.
Once the timer goes off – switch the heat off but do not open the lid.
Let the rice cook in the residue heat for 10 min while you cook the prawns.