Dry-roast spices in a small saucepan until fragrant (1-2 minutes), transfer to a mortar and pestle, coarsely crush and set aside.
Dry-roast pine nuts in a small saucepan until golden (4-5 minutes), set aside.
Heat clarified butter in a wide saucepan over medium-high heat, add pasta and stir occasionally until golden brown (2-3 minutes). Add rice and onion, season to taste and stir occasionally until onion begins to soften and rice starts to absorb butter (4-5 minutes). Add spices, pine nuts, almonds and 1.5 litres hot water, bring to the boil, reduce heat to low and cook until liquid is absorbed and rice is tender (25-30 minutes). Season to taste and serve hot.
This recipe is from the August 2011 issue of Australian Gourmet Traveller.