Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Uncooked basmati rice or 3 c Chicken broth, or vegetable
Other long grain rice Broth, or water
2 tb COOKING OIL 1/4 c Diced dried apricots
1 sm Onion, thinly sliced 1/4 c Coarsely chopped toasted
1 tb Minced ginger Walnuts
2 ts Minced garlic 1/4 c Toasted cashew halves
2 Jalapeno or serrano chiles, 1/4 c Chopped pitted prunes
Minced 2 tb Chopped green onion
1/2 ts Garam masala 2 tb Toasted coconut
1/2 ts Salt 1/4 c Plum sauce
pn White pepper

Soak the rice in water to cover for 30 minutes; drain.

Heat a 3 quart pan over medium high heat until hot Add the oil and
the onion. Cook, stirring until the onion is lightly browned, about
1 minute. Add the ginger, garlic, chiles, garam masala, salt, and
pepper and cook for 10 seconds. Add the rice and cook, stirring,
until the mixture is well coated with the oil, about 1 minute.

Add the broth and bring to a boil. Cook, uncovered, over medium high
heat until the liquid drops to the level of the rice. Reduce the
heat, cover and simmer on low until the rice is tender, about 15 mins.

Remove the rice to a serving platter. Sprinkle the apricots, nuts,
prunes, green onion and coconut over the rice. Serve with the plum
sauce on the side.

Personal Note: Can substitute raisins for prunes.

Source: The Well Seasoned Wok Typed by Dale/Gail Shipp

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