Rinse the rice, then leave it to soak in a bowl of water for 1 hour.
Melt the ghee in a heavy-based saucepan (one that has a tight-fitting lid) over medium heat. Add the cumin seeds, star anise, coriander seeds, black cardamom pod and peppercorns and fry for about 30 seconds until fragrant, or until the cumin seeds begins to pop.