Indian Baked Rice
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
52
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
5 tbsps
Vegetable Oil1 cup
Slivered Almonds1 large
Garlic (clove, minced)1 tsp
Garam Masala1 tsp
Salt4 cups
Chicken Broth (heated)Directions:
1
Wash rice in 6 or 7 changes of cold water in a large bowl until water is almost clear
2
Drain in a large sieve 10 minutes
3
Preheat oven to 325°F
4
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
5
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
6
Add garlic, jalapeño, garam masala, ginger, and salt and cook, stirring frequently, 1 minute
7
Add rice and cook over moderately low heat, stirring frequently, 6 minutes
8
Add broth and simmer briskly, uncovered, until top of rice appears dry, about 8 minutes
9
Cover pot and bake rice in middle of oven until tender and liquid is absorbed, about 20 minutes
10
Remove from oven and let stand, covered, 15 minutes
11
Serve sprinkled with almonds
12
Wash rice in 6 or 7 changes of cold water in a large bowl until water is almost clear
13
Drain in a large sieve 10 minutes
14
Preheat oven to 325°F
15
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
16
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
17
Add garlic, jalapeño, garam masala, ginger, and salt and cook, stirring frequently, 1 minute
18
Add rice and cook over moderately low heat, stirring frequently, 6 minutes
19
Add broth and simmer briskly, uncovered, until top of rice appears dry, about 8 minutes
20
Cover pot and bake rice in middle of oven until tender and liquid is absorbed, about 20 minutes
21
Remove from oven and let stand, covered, 15 minutes
22
Serve sprinkled with almonds