Heat the sunflower oil in a large saucepan set over a moderate heat. Add the whole and ground spices as well as 1 tsp of salt and stir well.
Add the rice and cook in the spiced oil for a minute, stirring frequently. Cover with the water and stock and bring to the boil. Cover with a lid and reduce the heat to low.
Let the rice cook for 15-20 minutes until the liquid has been absorbed and the rice is tender.
Remove from the heat and let it rest to one side, still covered for at least 10 minutes.
Fluff with a fork after 10 minutes and discard the cinnamon sticks.
Spoon into serving bowls and sprinkle over some lemon juice and chopped coriander. Garnish with sprigs of coriander before serving.