A simple pilaf to accompany just about any dish.
Lightly sauté the cloves, cinnamon, cardamom, bay leaf and coriander in butter. Cook for 1 minute.
Add the chopped onion and cook for another 2 minutes.
Incorporate the drained rice and mix well.
Add stock and bring to a boil.
Cover and lower the heat. Let steam for 20 minutes.
Remove from the heat and let rest for 10 minutes.
Roast the poppy seeds in a dry pan. Sprinkle the roasted poppy seeds on the rice as a garnish.