Categories: Rice/grains, India 
      Yield: 6 servings 
  
      2 c  basmati rice                      1/2 ts garam masala 
      3 tb vegetable oil                       1 ts salt 
      1 ea Small onion finely chopped      2 2/3 c  chicken stock 
    1/2 ts finely minced garlic            
  
  Pick over the rice an put in a bowl.   Wash in several changes of water. 
  Drain.   Pour  fresh  water over the rice and let it soak for 1/2  hour. 
  Drain in sieve for 20 minutes. 
  Heat  the oil in a heavy-bottomed saucepan over a  medium  flame.   When 
  hot,  put in the onion.  Stir and fry until the onion bits have browned. 
  Add the rice,  green chili,  garlic, garam masala and salt.  Stir gently 
  for  3  to 4 minutes until all the grains are coated with oil.   If  the 
  rice begins to stick to the bottom of the pan,  turn down the heat.  Now 
  pour  in  the stock and bring the rice to a boil.   Cover  with  a  very 
  tight-fitting  lid,  turn heat to very,  very low and cook for 15 to  20 
  minutes.