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Active Time
35 min
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Total Time
1 1/4 hr
Ingredients
Makes 8 servings
Step 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.
Step 2
Preheat oven to 325°F.
Step 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.
Step 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.
•Long-grain white rice can be used instead of basmati rice, but the flavor will not be as nutty.
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Reviews (68)
Back to TopDelicious! My son ate the leftovers for a snack!
elisecampbell
Los Angeles
4/4/2020
很可能是最轻的,这位大米我菜've ever had. Also extremely easy to make, the finished dish could serve a dozen people or more, and it stayed hot for an hour. However, it loses one fork for being under-seasoned. I doubled the salt based on previous reviews, but the next time I make this I will double the flavor compounds. Keep the rice, oil, broth, and onions the same; but twice a much everything else. (four times the salt) I don't eat a lot of Indian, so I don't know if the almonds are "traditional", but they taste great here. The leftovers can be combined with any protein you could think of: 4 legged, finned or feathered, plus literally any cooked vegetable, for a fantastic rice bowl. Worth a try.
vodkandtonic
oudsburg, PA
12/31/2017
I brought this to a potluck as an accompaniment to a Moroccan style lamb stew the host provided. It was the perfect companion. The recipe made more than double the amount needed. Froze the leftovers to use with another lightly spiced lamb stew I have in my freezer. Will definitely be making this again.
Anonymous
Carlisle, MA
4/8/2016
Different but not delicious. I followed the recipe and found that it needed about 3 times the garama masala to make much of an impact. Also, a lot more salt. Overall, it was fairly bland, and tasted mostly of cinnamon from the indian spice mixture I bought (the g-- ma-- which my darned spellcheck keeps changing!)
jbscanlan
Vancouver
11/9/2013
Delicious! Notes: I used ghee instead of veg oil to make it extra decadent. Omitted the almonds. And used vegetable broth instead of chicken broth. I think I will always make the rice this way for my Indian meals. I used Himalayan basmati rice from Dual Specialty Store here in New York. Highly recommended!
BabaYagaNYC
New York, New York
4/4/2013
This is a perfect side dish to compliment a more full flavored entree. For instance, I served it to 12 people on New Year's Eve with Bon Appetit's incredible "Moroccan Slow-Cooked Lamb" (Epicurious). A perfect combination!!! It's good the next day which means it would work to be a "make a day in advance" party dish.
Anonymous
Wisconsin
1/3/2013
Very good but not off-the-charts good.
lab87
New York, NY
7/11/2012
What a great nutty flavor! I made this as a side for South Indian Curry... but I would eat it straight from the dish with big spoon! Made it exactly as written.
terriinnc
Edenton, NC
5/8/2011
This is a great recipe. For those wanting to know, I measured 19 oz basmati rice and found it to be just shy of 3 cups. Served with a turkey coconut curry, raita, and a salad with orange vinaigrette. Guests were very satisfied.
ktraviss
West Vancouver BC
12/31/2010
I usually don't give a lot of 4 forks, but this is out of this world good. Made as written, except I added a tsp of black mustard seed in the beginning. Outstanding! Served with Emeril's Indian style shrimp. Better than restaurant!
daniguinha
los angeles, ca
8/11/2010
Okay I feel real awful going against the tide here but I followed this recipe EXACTLY. I even made th garam masala 5 minutes before preparing the recipe in my mortar and pestle. Every ingredient was measured exactly. It came out tasting like clovey spiced burning pain. And I like spicey! But this wasn't spicey.. this was just.. odd. It felt like I was chewing on cloves with some ginger in it. I have no idea WHAT happened, but it didn't end well. My entire recipe was much too..something.. for human consumption. It didn't entirely go to waste though: the chickens loved it.
elizabethbinary
Brisbane, Australia
8/10/2010
This is delicious and fairly easy. I added a few whole cloves and peas and it was great (just put them in when I added the broth. Diced carrots would also be a great addition. Also I didn't have basmati rice on hand so I used jasmine. It worked but basmati would have been better
katieoakes
santa fe, nm
2/28/2010
this was much better than i expected. i pressed the ginger instead of grating it. i used less rice than called for (19 oz???) and it was really good - i might increase everything but the garam masala next time. it was good with chicken masala and roasted carrots with cumin seeds.
Anonymous
lancaster pa
2/12/2010
Simply the best... a classic for me that I've committed to memory!
Moesse
Smyrna, TN
11/30/2009
have made this several times and now the only way i cook rice is in this style. I added cubed acorn squash at same time as the broth and it was great.
ajbunuan
pacific grove, ca
9/22/2009
