2 c  Basmati rice
3 tb Vegetable oil
1    Small onion finely chopped
1/2 ts Finely minced garlic
1/2 ts Garam masala
1 ts Salt
2 2/3 c  Chicken stock

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.