A great recipe my sister discovered. She says it’s the closest she’s found to match her Afghani mother-in-law’s delicious rice.

ingredients

9 oz. basmati rice
1 1/2 Tbsp vegetable oil
1/4 large onion, diced
1 large garlic clove, minced
1/2 small fresh jalapeño chile, seeded and diced
1 Tbsp garam masala
1/2 tsp finely grated peeled fresh ginger
1/4 tsp salt
2 cups chicken broth, heated

preparation

1. Preheat oven to 325°F. Soak the rice in water until ready to use.
2. Heat oil in a 4- to 5-quart heavy ovenproof pot over moderate heat, then add onion to pot and cook over moderately high heat, stirring frequently, until pale golden, 6 to 8 minutes.
3. Add garlic, jalapeño, garam masala, ginger, and salt and cook, stirring frequently, 1 minute.
4. Add rice and cook over moderately low heat, stirring frequently, 5 minutes.
5. Add broth and simmer briskly, uncovered, until top of rice appears dry, about 6 to 8 minutes.
6. Cover pot and bake rice in middle of oven until tender and liquid is absorbed, about 10 minutes. Remove from oven and let stand, covered, 15 minutes.

yields

10 servings

source

epicurious