A flavorful and aromatic rice dish perfect for any occasion.
Heat the olive oil in a large pan over medium heat.
Ensure the oil is hot but not smoking to avoid burning the spices.
Add the chopped onion and sauté until softened, about 3-5 minutes.
Stir frequently to prevent the onion from sticking or burning.
Stir in the minced garlic and cook for an additional minute.
Garlic cooks quickly, so keep an eye on it to avoid burning.
Add the basmati rice and stir until the grains are coated with oil and start to toast slightly, about 3 minutes.
Toasting the rice enhances its nutty flavor.
Mix in the cumin, chili powder, turmeric, and salt, stirring well to combine.
Evenly distribute the spices for consistent flavor.
Pour in the chicken stock, stir once, and bring to a gentle simmer.
Avoid over-stirring to keep the rice grains intact.
Cover the pan, reduce the heat to low, and cook for 15 minutes or until the liquid is absorbed.
Keep the lid on to trap steam and cook the rice evenly.
Turn off the heat and let the rice sit, covered, for 10 minutes.
Resting allows the rice to finish cooking and absorb any remaining moisture.
Fluff the rice with a fork and serve warm.
Fluffing separates the grains for a light and airy texture.
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