Title: Spiced Basmati Rice (Masaledar Basmati)
Categories: Indian Ethnic Side Spicy
Yield: 6 Servings
| 2 | c | Basmati rice |
| 1 | | Small onion finely chopped |
| 1/2 | ts | Garam masala |
| 2 2/3 | c | Chicken stock |
| 3 | tb | Vegetable oil |
| 1/2 | ts | Finely minced garlic |
| 1 | ts | Salt |
Pick over the rice an put in a bowl. Wash in several changes of water.
Drain. Pour fresh water over the rice and let it soak for 1/2 hour.
Drain in sieve for 20 minutes. Heat the oil in a heavy-bottomed saucepan
over a medium flame. When hot, put in the onion. Stir and fry until the
onion bits have browned. Add the rice, green chili, garlic, garam masala
and salt. Stir gently for 3 to 4 minutes until all the grains are coated
with oil. If the rice begins to stick to the bottom of the pan, turn
down the heat. Now pour in the stock and bring the rice to a boil. Cover
with a very tight-fitting lid, turn heat to very, very low and cook for
15 to 20 minutes.