Heat oil in a large saucepan and add the onion and garlic. Fry over medium heat for about 5 minutes, until softened.
Add the fennel seeds, sesame seeds, turmeric, cumin, salt, cloves, cardamom pods and peppercorns and sauté for 1-2 minutes, until fragrant.
Drain the rice and add to the pan and sauté, mixing the rice with the oil/spice mixture, for 2-3 more minutes.
Add the stock and bring to a boil. Cover, reduce heat to medium-low, and simmer for about 20 minutes until all liquid is absorbed and rice is tender.
Remove from heat, top with almonds and serve warm.
Nutrition Info Per Serving: Calories 358 Total Fat 10 g Cholesterol 4 mg Sodium 467 mg Potassium 255 mg Total Carbohydrate 58 g Dietary Fiber 3 g Sugars 3 g Protein 8 g