Heat 1 teaspoon of peanut oil in a pan.
Add 1 chopped onion and fry until softened.
Add 1 teaspoon of garam masala, 1 teaspoon of turmeric, 1 chopped garlic clove, 1 teaspoon of chopped gingerroot, 4 cardamom pods, 1 star anise, and 3 cloves to the pan.
Heat the mixture until it becomes aromatic, being careful not to burn the spices.
Add 150g of rice, 4 tablespoons of sultanas, and 500ml of chicken stock to the pan.
Mix the ingredients well.
Simmer the mixture for 10 to 15 minutes, checking the rice's progress periodically.
If necessary, drain any excess stock.
Season the dish to taste and serve.