Basmati Rice Pilaf With Garam Masala
|Basmati rice/Other fragrant rice 500 milliliter||2 Cup (32 tbs)|
|Vegetable oil||1 Tablespoon|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Garam masala||1 Tablespoon|
|Homemade chicken stock/110 ounce / 284 milliliter tin chicken broth plus water||3 Cup (48 tbs)|
Place rice in sieve and rinse until water runs clear.
Heat oil in large non-stick saucepan.
Add onion and garlic and cook gently for a few minutes until fragrant but not brown.
Stir in garam masala and cook for 30 seconds until very fragrant.
Add rice and cook for a few minutes, stirring constantly, until rice is well coated with onion mixture.
Add hot chicken stock and bring to boil.
Cook, uncovered, for about 5 minutes.
Cover and cook gently for 30 to 35 minutes for brown rice or 10 to 15 minutes for white rice.
Allow rice to rest for 10 minutes before serving.
Season with salt to taste.