Melt the butter and olive oil in a large ovenproof pot or Dutch oven.
Add the garlic and onions with a pinch of salt and cook, stirring occasionally, until the onions are softened, 3 to 5 minutes.
Add the coriander, cumin and nutmeg and continue to cook to toast the spices, 2 to 3 minutes.
Add the rice, stirring to coat, and toast, about 2 minutes.
Add the bay leaf and chicken stock. Bring to a gentle boil then season with salt and cover the pot.
Cover the grill and cook until the rice is cooked and all the liquid is gone, about 18 minutes.
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