SPICED BASMATI RICE

1 cup Basmati Rice
Oil for frying
1 large onion, finely chopped
2 small dried red chillies, chopped, or to taste
1 heaped tsp garam masala
3 garlic gloves, crushed
1 tsp salt (more if stock is unsalted)
1 pint vegetable stock ( or canned chicken broth)

Pick over the rice and then wash it in several changes of water until the water runs nearly clear.
Pour 2 pints of fresh water over the rice and let it soak for 30 minutes,
then leave to drain in a sieve or colander for 20 minutes.

Heat some oil in a heavy bottomed saucepan,
add the onion and fry over a moderate heat until slightly browned.
Add the rice, chillies, garam masala, garlic and salt.
Stir gently for 3 to 4 minutes until all the grains of rice are well coated.
If the rice begins to stick in the pan, turn the heat down slightly.
Pour in the stock and bring to the boil.
Cover with a very tight-fitting lid and cook
on the lowest possible heat for 25 minutes.

Serves 4

 
                       

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