Ingredients
1
large onion, halved lengthwise and thinly sliced crosswise
1
large garlic clove, minced
1
small fresh jalapeño chile, seeded and thinly sliced crosswise
1
tsp finely grated peeled fresh ginger
4
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. Drain in a large sieve 10 minutes.
2.
Preheat oven to 325°F.
3.
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. 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. Add garlic, jalapeño, garam masala, ginger, and salt and cook, stirring frequently, 1 minute. Add rice and cook over moderately low heat, stirring frequently, 6 minutes. Add broth and simmer briskly, uncovered, until top of rice appears dry, about 8 minutes.
4.
Cover pot and bake rice in middle of oven until tender and liquid is absorbed, about 20 minutes. Remove from oven and let stand, covered, 15 minutes. Serve sprinkled with almonds.
6.
Long-grain white rice can be used instead of basmati rice, but the flavor will not be as nutty.
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