A favourite way to cook basmati rice from Madhur Jaffrey’s ” Indian Cookery”.
Ingredients
- 15 fl oz basmati rice
- 3 tbsps vegetable oil
- 50 g onion peeled and finely chopped
- 1/2 fresh hot green chilli finely chopped
- 1/2 tsps very finely chopped garlic
- 1/2 tsp garam masala
- 1 tsp salt
- 1 pint chicken or vegetable stock
Servings:
Instructions
- 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.
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