INGREDIENTS

INSTRUCTIONS

To make the Garam Masala: Place all of the ingredients in a clean electric
coffee grinder. Turn machine on, and process until the spices have been
finely ground, 30 to 40 seconds. Transfer to a small airtight container,
and store in a cool, dark place. (Makes about 3 tablespoons) Pick over
rice, and place it in a large bowl. Wash the rice with several changes of
water. Drain. Pour 5 cups of fresh water over the rice and let it soak for
30 minutes. Transfer to a sieve, and let drain for 20 minutes. Heat the oil
in a heavy-bottomed saucepan over medium heat. Add the onion. Cook,
stirring with a wooden spoon, until the onion has lightly browned, 3 to 5
minutes. Add the rice, green chile, garlic, Garam Masala, and salt. Stir
gently until all the grains have been coated with oil, about 3 minutes. If
the rice begins to stick to the bottom of the pan, reduce heat slightly.
Pour in the stock, and bring the rice to a boil. Cover with a tight-fitting
lid, and reduce heat to low. Cook 25 minutes more, and serve. Serves 4 to
6.
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe
adapted from "Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing
Indian Spices and Aromatic Seeds" (Clarkson N. Potter, Inc., 1994; $15)
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Martha Stewart
Converted by MM_Buster v2.0l.

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