Spiced Rice

This recipe can be made several hours ahead. Left over can be freezed and reheated in microwave oven.



Ingredients:
2 cups (400g) basmati rice
2 tbsp ghee or vegetable oil
1/2 large (100g) brown onion, chopped
1 1/2 cloves garlic, crushed
3/4 tsp garam masala
3/4 tsp black mustard seeds
1/4 tsp chilli powder
750 ml(3 cups) chicken stock

Method:
1. Rinse rice until water runs clear. Heat ghee in a large saucepan, cook onion and garlic, stirring, until onion is soft. Add spices, cook, stirring, for about 1 minute or until fragrant. Add the rice, stir to coat in the onion mixture.
2. Stir in stock, bring to the boil, reduce heat to very low. Simmer, covered, without stirring for 12 minutes. Stand, covered, for 5 minutes. Fluff rice with a fork.

Serves 4