1 hot green chile (such as serrano), seeded and finely chopped
1 clove garlic, minced
1 teaspoon garam masala
1/4 teaspoon salt
2 cups vegetable or chicken broth
Methods
Place rice in a fine mesh sieve. Run cool water over the rice for several minutes; drain well.
Heat oil in 2-quart saucepan. Add cumin seeds. Cook and stir for 10 seconds. Add onion, peanuts, chile, and garlic. Cook and stir for 4 to 5 minutes or until onion is tender. Add rice, garam masala, and salt. Cook and stir for 2 minutes. Add broth. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until liquid is absorbed and rice is tender. Fluff rice before serving. Makes 6 servings
