Everything up to putting the chicken in could be regarded as making a base gravy....

When the rice is added, then bring back to boil and turn heat down to simmer for 5 mins. Having said that, that was the method that was given to me. My recommendation would be simmer for 5 mins, give it a good stir, then put lid back on, with the heat turned as low as it will go, so the rice steams in the remaining liquid until it is completely absorbed. Then a good going through with a fork to separate the grains, then lid back on without any heat for the rice to fluff up.

you've got me thinking that I just typed the recipe and method in as given to me, then did these extra things myself... maybe I should have been more methodical with typing the method up!!

I've just looked back at my first posts here - they were in 2007!! I mentioned Garam Masala at the time, and I still stand by my comment that I'm not a fan of it. Star anise, nutmeg, and the other "sweet" flavours are not the ones I am used to tasting in an indian dish. I only use Rajah brand. I'm fortunate that, living in Bradford, I have a massive range of shops and markets where I can buy spices and spice blends. There are market stalls that sell they're own blends of garam masalas and basaars, but I really do think that Rajah have got it just right. I know several restaurants and takeaways that have store rooms with huge packs of Rajah spices.

FYI How many Indian restaurants are there in Bradford? The answer is 2 (two). They are the 3 Singhs on Sticker Lane (owned by 2 good friends of mine), and one whose name escapes me on Great Horton Road. All the others are Pakistani. This is not a bad thing at all - I much prefer the Pakistani-style recipes to the Indian ones.

Bugger! Just noticed I didn't include the salt in the recipe above! You need about 1 rounded teaspoon per cup of rice i.e. 3 in this recipe. Stir into the boiling water before adding the rice.... sorry for the omission!

I've trawled forums and recipe sites to find the perfect rice recipe - and here it is...
This is the rice I've bought hundreds of times from takeaways and restaurants here in Bradford, and for me it's the best tasting and textured rice I've ever had. I've had this recipe for only a week, and thought I must share it with you.

Take 3 cups of rice soak in warm water for 30mins.
Stir often to release the starch, then rinse with cold water till the water runs clear.

In a deep saucepan add 6 tablespoons of oil.
Add 1 medium size finely chopped onion and fry till onion is dark brown/black.

Spices/Ingredients

1tsp cumin seeds
1tsp coriander powder
1tsp garam masala
3 cloves
1 whole stick cinnamon (broken into pieces)
1 black cardamom
1 cube frozen ginger. (or 6 crushed cloves)
1 cube frozen garlic. (or 1" piece grated)
3 rounded teaspoons salt.

Method

Put all spices/ingredients into pan with onion.
Stir for a few seconds then add 4 1/2 cups water (same cup that was used for rice)
Put lid on saucepan and bring to boil.
Stir in the salt.
Drain water from soaked rice and add rice to saucepan.
Stir once or twice then replace lid and leave for 4 or 5 mins.
Remove lid take 1 grain rice and squeeze between finger and thumb and check that rice grain is whole cooked or still hard white in middle.
If whole grain cooked then turn off gas.
If rice grain hard white in middle then take a wet t towel put in between saucepan and lid
close properly so as not to let the steam escape return to the gas at a very low heat for 5 minutes check 1 grain to see if whole cooked.

Please try this recipe, and let me know what you think!!