Wash rice in 6 or 7 changes of cold water in a large bowl until water is almost clear. Drain in a large sieve 10 minutes.
Preheat oven to 325°F.
Heat oil in a 4- to 5-quart heavy ovenproof pot over moderate heat until hot but not smoking, then cook almonds, stirring frequently, until golden, 3 to 4 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion to pot and cook over moderately high heat, stirring frequently, until pale golden, 6 to 8 minutes.
Add garlic, jalapeno±o, garam masala, ginger, and salt and cook, stirring frequently, 1 minute. Add rice and cook over moderately low heat, stirring frequently, 6 minutes.
Add broth and simmer briskly, uncovered, until top of rice appears dry, about 8 minutes.
Cover pot and bake rice in middle of oven until tender and liquid is absorbed, about 20 minutes.
Remove from oven and let stand, covered, 15 minutes.