Indian Baked Rice

• basmati rice (19 oz)basmati
• 5 tablespoons vegetable oilvegetable-oil
• 1/4 cup slivered almondsslivered-almonds
• 1 large onion, halved lengthwise and thinly sliced crosswiseonion
• 1 large garlic clove, mincedgarlic
• 1 small fresh jalapeño chile, seeded and thinly sliced crosswise
• 1 teaspoon garam masalagaram-masala
• 1 teaspoon finely grated peeled fresh gingerginger
• 1/2 teaspoon saltsalt
• 4 cups chicken broth, heatedchicken-broth

1. 01Wash 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.
2. 02Preheat oven to 325°F.
3. 03Heat 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.
4. 04Cover 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.

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