Contributed by: Asma Baig Cooking time: As Required
Serves: 6
Ingredients:
2 c basmati rice
3 t vegetable oil
1 Small onion finely chopped
1/2 t finely minced garlic
1/2 t garam masala
1 t salt
2 2/3 c chicken stock
Serves 6
Method:
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.