Indian Baked Rice
 
active time: 35 min start to finish: 1 1/4 hr 
 
19 oz.  basmati rice or long-grained rice
5 Tbsp  vegetable oil
1/4 cup  slivered almonds
1 large  onion, halved lengthwise and thinly sliced crosswise
1 large  garlic clove, minced
1 small  fresh jalapeno chile, seeded and thinly sliced crosswise
1 tsp  garam masala
1 tsp  finely grated peeled fresh ginger
1/2 tsp  salt
4 cup  chicken broth, heated
 
wash rice in 6 or 7 changes of cold water in a large bowl until water is 
almost clear. drain in a large sieve 10 minutes. preheat oven to 325 f. 
heat oil in a 4- to 5-quart heavy ovenproof pot over moderate heat until 
hot but not smoking, then cook almonds, stirring frequently, until golden, 
3 to 4 minutes. transfer with a slotted spoon to paper towels to drain, 
then add onion to pot and cook over moderately high heat, stirring 
frequently, until pale golden, 6 to 8 minutes. add garlic, jalapeqo, garam 
masala, ginger, and salt and cook, stirring frequently, 1 minute. add rice 
and cook over moderately low heat, stirring frequently, 6 minutes. add 
broth and simmer briskly, uncovered, until top of rice appears dry, about 
8 minutes. cover pot and bake rice in middle of oven until tender and 
liquid is absorbed, about 20 minutes. remove from oven and let stand, 
covered, 15 minutes. serve sprinkled with almonds. 
 
makes 8 servings. 
 
gourmet 
 
-- 
(ID: 9049) Mirror: rec.food.recipes: Sat, Jan 17, 2004


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