2 cups Indian basmati rice
3 tablespoons light olive oil
1 small white onion, peeled & finely chopped
1 jalapeno pepper, finely chopped
1 fresh garlic clove, finely chopped
½ teaspoon garam masala
1 teaspoon salt
2 ½ cups chicken stock

Garam masala is a seasoning made by blending dry-roasted, ground spices, such as black pepper, cumin, cloves, and cardamom, used Indian dishes.

Place rice in a large metal seive and rinse under cold running water. Place the rinsed rice in a large bowl and cover with 4 cups of water. Let soak 30 minutes. Drain in the sieve for 20 minutes. Heat the oil in a heavy-bottomed saucepan over a medium flame and add the onion when hot. Stir and fry until the onion bits have browned lightly. Add the rice, jalapeno, garlic, garam masala and salt. Stir gently for 3-4 minutes until all the grains are coated with oil. If the rice begins to stick to the bottom of the pan, turn the heat down slightly. 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 simmer for 25 minutes. Serve hot.