Spiced basmati rice
INGREDIENTS
2 cups Basmati rice
3 tablespoons vegetable oil
1 small onion, peeled and finely chopped
1 garlic clove, crushed
1 green chilli, finely chopped
2 teaspoons salt
1 teaspoon garam masala
600ml chicken stock
METHOD
Wash the rice in several changes of water. Cover with water and leave to soak for half an hour.
Drain and leave in the sieve for a further 10 minutes.
Heat the oil in a heavy-based saucepan and fry the onion gently until soft. Add the garlic, chilli, salt, and garam masala, and fry for 1 minute longer. Add the rice and continue stirring gently for 3-4
minutes. Pour in the chicken stock and bring to the boil. Stir once, put the lid on, and turn down to the lowest possible heat.
Simmer for 20 minutes without disturbing, then turn off the heat and leave for another 10 to 15 minutes.
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