A favourite way to cook basmati rice from Madhur Jaffrey’s ” Indian Cookery”.
Pick over the rice and put in a large bowl. Wash in several changes of water. Drain, then pour 2 pints fresh water over the rice and let it sit for 30 minutes. Leave to drain in a 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 pieces have browned lightly.
Add the rice, green chilli, garlic, garam masala and salt. Stir gently for 3-4 minutes until the grains are coated with oil. If the rice begins to stick reduce the heat slightly.
Now add the stock and bring to the boil. Cover with a very tight fitting lid, turn heat to very very low and cook for 25 minutes.