MADHUR'S SPICED BASMATI RICE

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Madhur's Spiced Basmati Rice image

Martha's friend Madhur Jaffrey, author of numerous Indian cookbooks, shares her secret for perfectly cooked rice. Washing the rice minimizes the starchy powder left over from the milling process, while soaking allows each grain to absorb water so that it sticks less to the next grain during cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 8

2 cups uncooked basmati rice
3 tablespoons vegetable oil
1 small onion, finely chopped
1/2 fresh hot green chile
1/2 teaspoon very finely minced garlic
1/2 teaspoon Madhur's Garam Masala Madhur's Garam Masala
1 teaspoon salt
2 2/3 cups Homemade Chicken Stock Homemade Chicken Stock

Steps:

  • Pick over rice, and place it in a large bowl. Wash rice with several changes of water. Drain.
  • Pour 5 cups of fresh water over the rice, and let it soak for 30 minutes. Transfer to a sieve, and let drain for 20 minutes.
  • Heat oil in a heavy-bottomed saucepan over medium heat. Add onion. Cook, stirring with a wooden spoon, until onion has lightly browned, 3 to 5 minutes. Add rice, green chile, garlic, Garam Masala, and salt. Stir gently until all the grains have been coated with oil, about 3 minutes. If the rice begins to stick to the bottom of the pan, reduce heat slightly.
  • Pour in the stock, and bring the rice to a boil. Cover with a tight-fitting lid, and reduce heat to low. Cook 25 minutes more; serve.

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