To make the Garam Masala: Place all of the ingredients in a clean electric coffee grinder. Turn machine on, and process until the spices have been finely ground, 30 to 40 seconds. Transfer to a small airtight container, and store in a cool, dark place. (Makes about 3 tablespoons) Pick over rice, and place it in a large bowl. Wash the 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 the oil in a heavy-bottomed saucepan over medium heat. Add the onion. Cook, stirring with a wooden spoon, until the onion has lightly browned, 3 to 5 minutes. Add the 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, and serve. Serves 4 to 6.

Recipe

adapted from "Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing

Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy. Com