Spiced Basmati Rice from Madhur Jaffrey's Indian Cookery by Madhur Jaffrey
This is one of the finest – and most delicate – basmati rice dishes. It may be served with an Indian meal or with English dishes such as roast lamb or grilled chicken.
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Cooking tools:
- Measuring cup
- Fine-mesh sieve
- Mixing bowl
- Saucepan
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
Ingredients
- enough basmati rice to fill a glass measuring jug to the 425 ml/15 fl oz level
- ½ fresh, hot green chilli, finely chopped
- 50 g/1¾ oz onion, peeled and finely chopped
- 3 tablespoons vegetable oil
- 570 ml/1 pint chicken stock
- 1 teaspoon salt (plus a bit more if the stock is unsalted)
- ½ teaspoon Garam masala
- ½ teaspoon very finely chopped garlic
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