Prep 20 mins
Cook 25 mins
From Madhur Jaffrey's "Indian Cooking" cookbook. Lovely with Indian food, or with grilled chicken for some oomph.
- 450 ml basmati rice
- 5 cups water
- 3 tablespoons vegetable oil
- 1 small onion, peeled and finely chopped
- 1⁄2 hot green chili pepper, finely chopped
- 1⁄2 teaspoon garlic, peeled, very finely chopped
- 1⁄2 teaspoon garam masala
- 1 teaspoon salt
- 600 ml chicken stock
- Pick over the rice if necessary and put in a bowl. Wash in several changes of water. Drain. Pour 5 cups water over the rice and let it soak for 30 minutes. Leave to drain in a strainer for 20 minutes.
- Put the oil in a heavy-bottomed pot and set over medium heat. 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 pot, turn the heat down slightly.
- Now pour in the chicken stock and bring the rice to a boil. Cove with a very tight-fitting lid, turn heat to very, very low, and cook for 25 minutes. At this point I put mine in my rice cooker instead.
- Note: I couldn't get fresh green chilis, so I used half a fresh Jalepeno pepper instead.