Indian Baked Rice

Recipe from Gourmet Magazine and Tested in Alice's Kitchen.
Serves 8-10

This is a delicious side dish I served my parents and my Uncle Ben when they came over to celebrate my mother's birthday. My Uncle Ben had two big helpings of this rice and took some home with him for a snack later. I can safely say that Uncle Ben loved this rice! ;-)
I served this dish with Sirloin Kebabs with Southeast-Asian-Style Spice Paste (recipe on this blog.) Of course, this rice would taste great as a side to any main dish. Garam Masala is a fragrant spice mixture. (There's more information about it at the end of this recipe.) Instead of making my own, I saved time by purchasing what I needed in the bulk spice section at Lost River Market & Deli. (Stop by, open the jar and take a whiff. It smells heavenly!)

basmati rice (19 oz)
5 tablespoons vegetable oil
1/4 cup slivered almonds
1 large onion, halved lengthwise and thinly sliced crosswise
1 large garlic clove, minced
1 small fresh jalapeño chile, seeded and thinly sliced crosswise (Use rubber gloves when handling hot peppers and don't touch your eyes!)
1 teaspoon garam masala (available in the bulk spice section at Lost River Mkt. & Deli)
1 teaspoon finely grated peeled fresh ginger (I used the minced ginger in a jar found in the refrigerated case in the produce department.)
1/2 teaspoon salt
4 cups chicken or vegetable broth, heated

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.

Preheat oven to 325°F.

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, 5 minutes. Add broth and simmer briskly, uncovered, until top of rice appears dry, about 7 minutes.
Cover pot and bake rice in middle of oven until tender and liquid is absorbed, about 18 minutes. Remove from oven and let stand, covered, 15 minutes. Serve sprinkled with almonds.

garam masala [gah-RAHM mah-SAH-lah]
Garam is the Indian word for "warm" or "hot," and this blend of dry-roasted, ground spices from the colder climes of northern India adds a sense of "warmth" to both palate and spirit. There are as many variations of garam masala (which may contain up to 12 spices) as there are Indian cooks. It can include black pepper, cinnamon, cloves, coriander, cumin, cardamom, dried chiles, fennel, mace, nutmeg, and other spices. It's also easily prepared at home, but should be made in small batches to retain its freshness. As with all spices, it should be stored in a cool, dry place for no more than 6 months. Garam masala is usually either added to a dish toward the end of cooking or sprinkled over the surface just before serving.