Ingredients
| 1 cup uncooked basmati rice |
| 2 tablespoons cooking oil |
| 1 teaspoon cumin seeds |
| 1/2 cup chopped onion |
| 1/3 cup unsalted dry-roasted peanuts |
| 1 hot green chile (such as serrano), seeded and finely chopped |
| 1 clove garlic, minced |
| 1 teaspoon garam masala |
| 1/4 teaspoon salt |
| 2 cups vegetable or chicken broth |
Preparation
| 1. Place rice in a fine mesh sieve. Run cool water over the rice for several minutes; drain well. |
| 2. Heat oil in 2-quart saucepan. Add cumin seeds. Cook and stir for 10 seconds. Add onion, peanuts, chile, and garlic. Cook and stir for 4 to 5 minutes or until onion is tender. Add rice, garam masala, and salt. Cook and stir for 2 minutes. Add broth. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until liquid is absorbed and rice is tender. Fluff rice before serving |
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