Here's my altered version of the recipe:
*Basmati rice absorbs a lot of liquid. So while at first it may appear that there is too much liquid in the pot, it's usually not. Follow the cooking directions on the basmati rice label. Sub chicken broth for the water.
First get the rice started by heating a pot on medium high. Drizzle some olive oil in the pot and sautee half of your chopped onions until tender, about 4 minutes. Add half of your chopped garlic and cook for about 1 minute. Add rice and the broth and bring to a boil. Boil, uncovered, for 10-12 minutes.
While the rice is going start the korma.
If you have extra rice, use it the next day to make fried rice! I usually make sure to make extra rice just for that :)