Indian Baked Rice

I found this recipe on epicurious.com, a fun site to find recipes! I can imagine this rice going well with any Indian-style meat. Unless you're feeding a whole herd you WILL have leftovers. Garam masala is a mixture of seasonings you can usually find in the International section of the supermarket. Serves 8+.

Indian Baked Rice

2 1/2 c basmati rice
5 Tbsp vegetable oil
1/4 c slivered almonds
1 large onion, thinly sliced
1 large garlic clove, minced
1 small fresh jalapeño chile, seeded and thinly sliced
1 tsp garam masala
1 tsp fresh ginger, peeled and grated
1/2 tsp salt
5 c chicken broth
1/4 c fresh cilantro, chopped (optional)

1. Wash rice until water is almost clear, 6 or 7 times. Let drain 10 minutes.
2. Preheat oven to 325 degrees.
3. Heat oil in 4- to 5-quart ovenproof pot over medium heat until hot but not smoking. Cook almonds, stirring frequently, 3 to 4 minutes or until golden. Transfer to paper towel; set aside. Add onion to pot and raise temperature to medium high heat. Cook until translucent, 6 to 8 minutes. Add garlic, jalapeño  garam masala, ginger and salt; cook 1 minute, stirring consistently. Turn heat to medium low and add rice, stirring frequently for 6 minutes. Add broth and simmer, uncovered, 8 minutes or until top of rice appears dry.
4. Cover pot and bake rice in middle of oven until tender and liquid is absorbed, about 20 minutes. Remove from oven and let stand 15 minutes, covered. Sprinkle almonds to serve, along with cilantro if using.