| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Indian |
Indian, Ethnic, Side dish, Spicy |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Basmati rice |
| 1 |
|
Small onion finely chopped |
| 1/2 |
ts |
Garam masala |
| 2 2/3 |
c |
Chicken stock |
| 3 |
tb |
Vegetable oil |
| 1/2 |
ts |
Finely minced garlic |
| 1 |
ts |
Salt |
INSTRUCTIONS
Pick over the rice an put in a bowl. Wash in several changes of water.
Drain. Pour fresh water over the rice and let it soak for 1/2 hour.
Drain in sieve for 20 minutes.
Heat the oil in a heavy-bottomed saucepan over a medium flame. When
hot, put in the onion. Stir and fry until the onion bits have browned.
Add the rice, green chili, garlic, garam masala and salt. Stir gently
for 3 to 4 minutes until all the grains are coated with oil. If the
rice begins to stick to the bottom of the pan, turn down the heat. Now
pour in the stock and bring the rice to a boil. Cover with a very
tight-fitting lid, turn heat to very, very low and cook for 15 to 20
minutes.
From the TWSU BBS, 316-689-3779, C. Burdsal, SYSOP
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmindian.zip
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