Note 1: This is the exact sauce I use in this recipe which I've found is pretty readily available at regular grocery stores (shouldn't need a stop at a specialty shop!). It is spicy -- a little goes a long way. Add slowly if you're worried about heat, but note that the dish does rely on this for flavor.
Note 2: How we like cooking basmati rice for this dish:
Note 3: The sauce should be thick enough that when you run a wooden spoon down the pan, it leaves a clear track. Nonstick skillets take slightly longer than a cast iron skillet since they don't hold heat in the same way.
- Measure the rice and rinse it in a fine-mesh sieve until the water runs clear.
- Place the rice in a bowl and cover it with water to soak for about 5-10 minutes.
- While the rice is soaking, fill a large pot with water and set it to boil.
- Once the water is at a rolling boil, drain the rice and add it to the pot.
- Cook without reducing the heat, for 5 minutes and then drain and fluff with a fork. Note that these cooking directions do not work for other rice varieties (long grain, short grain, jasmine, etc.).