Title: Spiced Basmati Rice
Categories: Stewart1
Yield: 4 servings

2 c Uncooked basmati rice
3 tb Vegetable oil
1 sm Onion; finely chopped
1/2 Fresh hot green chile;
-chopped
1/2 ts Minced fresh garlic
1/2 ts Garam Masala
1 ts Salt
2 2/3 c Chicken stock
=== GARAM MASALA ===
1 tb Cardamom seeds
1 Two-inch stick cinnamon
1 ts Cumin seeds; preferably
-black
1 ts Whole cloves
1 ts Whole black peppercorns
1/4 md Nutmeg seed

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 - 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

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