Heat the pot to toast the spices. Toast the spices for a few minutes till you start to smell them. Take the spices of the heat, separate out the cinnamon stick and the star anise then grind the rest of the whole spices into a powder.

In a pot at medium heat, melt the coconut oil and saute the onions till caramelized.

Once the onions have caramelized, add in the ginger, garlic and mushrooms and saute for a few minutes.

Add in the spices and mix around. If the pan is looking dry, deglaze with a little bit of water.

Wash your basmati rice well then add to the pot.

Add in your water, and coconut milk, and better than bouillon. Mix everything well, cover the pot, then turn the heat high for a few minutes till the water starts to boil. Once it boils, turn the heat to low and leave the pot still covered for about 30 minutes.

Check the rice after half hour to check if it is cooked. You can cover the pot with parchment paper to allow the steam to cook the rice well.

After 10 minutes, check in on the rice to make sure it is cooked. If it is cooked, turn off the heat and let the pot cool down. This allows the rice stuck to the bottom of the pot to cool down and come off easily.

Serve with choice of protein.