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.
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
- Preheat oven to 325°F. Soak the rice in water until ready to use.
- 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.
- Add garlic, jalapeño, garam masala, ginger, and salt and cook, stirring frequently, 1 minute.
- Add rice and cook over moderately low heat, stirring frequently, 5 minutes.
- Add broth and simmer briskly, uncovered, until top of rice appears dry, about 6 to 8 minutes.
- 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.