Masaledar Basmati

Spiced Basmati Rice

Serves 6.

This is one of the finest - and most delicate - basmati rice dishes. It may be served with an Indian meal or with Western dishes such as roast lamb or grilled chicken.

2 cups basmati rice
3 tbsp. vegetable oil
1 small onion-(peeled andfinely chopped)
1/2 finely chopped green chiles
1/2 tsp. finely minced garlic
1/2 tsp. garam masala
1 tsp. salt-(a bit more if the stock is unsalted)
2 2/3 cups chicken stock

Pick over the rice and put in a bowl. Wash in several changes of water. Drain. Pour 5 cups fresh water over the rice and let it soak for half an hour. Leave to drain in a 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 lightly. Add the rice, green chili, garlic, garam masala, and salt. Stir gently for 3-4 minutes until all the grains are coated with oil. If the rice begins to stick to the bottom of the pan, turn the heat down slightly. 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 25 minutes.
If you prefer, you could put the pan in a preheated 325'F oven for 25 minutes.