Title: Spiced Basmati Rice
Categories: Vegetable
Yield: 6 Servings
| 2 | c | Basmati rice |
| 3 | tb | Vegetable oil |
| 1 | | Small onion finely chopped |
| 1/2 | ts | Finely minced garlic |
| 1/2 | ts | Garam masala |
| 1 | ts | Salt |
| 2 2/3 | c | Chicken stock |
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.