(4 servings)

2 cups basmati rice

2 tbsp vegetable oil or ghee (clarified butter)

¼ cup finely chopped onion

½ tsp finely chopped green chilli

½ tsp finely chopped garlic

¼ tsp garam masala 2

1 ½ tsp sea salt

2 ¾ cups chicken or vegetable stock, or water

Clean and wash the rice.  Place the rice in a sieve.  Drain for 15 minutes.  In a saucepan, heat the vegetable oil over medium-high heat.  Add the onion and cook until transparent.  Add the rice, green chilli, garlic, garam masala and salt.  Stir gently for 3 to 4 minutes, until the rice is completely coated with oil and the spices and all ingredients are fragrant. 

Pour the chicken stock into the saucepan. Bring to a boil.  Cover and reduce the heat to low.  Cook, without lifting the lid, for 20 minutes.  Remove fro heat and let stand for 5 minutes.  With a fork, gently separate the grains of rice.  Place ion a serving bowl.  Serve with your favourite dish.