Put the rice in a pan with 600ml cold water. Bring to the boil, then cover and simmer on a low heat for 15-18 minutes. Remove from the heat and leave to rest for 5 minutes.
Meanwhile, preheat the oven to 180°C/fan 160°C/gas mark 4. Heat a large ovenproof frying pan over a medium heat. Add the sausages, 1 of the star anise, the fennel seeds, the cumin, half the cardamom, 1 bay leaf and half the thyme. Cook for 2-3 minutes, until golden. Add 3 tbsp water, cover with a lid and transfer to the oven. Cook for 15 minutes.
Heat a separate, large non-stick frying pan over a medium heat. Add the onions and paprika alongside the remaining star anise, cardamom, bay leaf and thyme. Cook, covered, for 5 minutes to soften. Add the sugar and balsamic vinegar and bring to the boil, then reduce the heat and leave to simmer for 10 minutes until the mixture is sticky and caramelised.
Meanwhile, in a small pan, add the tomatoes and broad beans and cook over a medium heat for 2 minutes, until warmed through. Stir through the cooked rice, parsley and basil. To serve, divide the rice between plates and top with the sausages and caramelised onions.