Select the long-grain rice, put it in a large enough bowl and rinse it. Change the water a few times and then drain the long-grain rice. Soak in water for 30 min. Then drain in a sieve for 20 minutes.
In a heavy-bottomed frying pan, heat the oil over medium heat. Add the onions to the hot oil form and stir until they turn a light brown color. Add the garlic, chili, long grain rice, garam masala and salt. If the chicken soup is unsalted, add a tiny bit more salt. Stir gently for 3 to 4 minutes until the rice grains are coated with oil. If the long grain rice starts to stick to the bottom of the frying pan, reduce the temperature a tiny bit. Pour the chicken soup into the frying pan and let it bubble up. Cover the frying pan well and cook the long-grain rice for 25 min. at minimum temperature on the stove or in the oven heated to 170 °C, if necessary.