1 1/2 cups (375 ml) basmati rice

1 onion, finely chopped

2 tablespoons (30 ml) vegetable oil

2 cloves garlic, finely chopped

1/2 teaspoon (2.5 ml) ground turmeric

1/2 teaspoon (2.5 ml) garam masala

2 1/2 cups (625 ml) chicken broth

1 teaspoon (5 ml) salt

In a bowl of cold water, soak the rice for a few minutes. In a strainer, rinse the rice under cold running water. Drain.

In a saucepan, brown the onion in the oil. Add the garlic and spices and cook for 1 minute while stirring. Add the rice and stir to coat with the spice and oil mixture. Add the broth, season with salt and bring to a boil. Reduce the heat and stir. Cover and simmer over low heat for about 20 minutes (without stirring or lifting the lid). Remove from the heat and let stand for 10 minutes. Fluff the rice with a fork to blend the onions that have risen to the surface.

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