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Indian Baked Rice

    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 jalapeno chile, seeded and thinly sliced crosswise
    1 teaspoon garam masala
    1 teaspoon finely grated peeled fresh ginger
    1/2 teaspoon salt
    4 cups chicken 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 325F. Heat oil in a 4-5 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, jalapeno, 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.

Cover 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.