2 tablespoons oil
2 large onions,
1/4 taara garam masala
1/2 tsp salt
2 cup rice
sliced almond
2 tbsp chopped fresh chili ( less spicy)
2 cup chicken stock
METHOD
Heat the oil in a large saucepan over medium heat. Add the onions, ½ teaspoon salt, and ¼ teaspoon taara gram masala and cook, stirring occasionally, until soft.
Add the rice and cook, stirring, for 2 minutes. Add 2 cups chicken stock and ½ teaspoons salt and bring to a boil. Reduce heat to low and cook, covered, until the rice is tender, 18 to 20 minutes. Let sit off the heat for 5 minutes.
spread the chili on top. Fluff the rice with a fork and serve.