1 1/2 cups uncooked basmati rice or
other long grain rice
2 Tbs cooking oil
1 small onion, thinly sliced
1 Tbs minced ginger
2 tsp minced garlic
2 jalapeno or serrano chiles, minced
1/2 tsp garam masala
1/2 tsp salt
1 pinch white pepper
3 cups chicken broth, or vegetable broth, or water
1/4 cup dried apricots, diced
1/4 cup toasted walnuts, coarsely chopped
1/4 cup toasted cashew halves
1/4 cup pitted prunes, chopped
2 Tbs green onion, chopped
2 Tbs toasted coconut
1/4 cup plum sauce


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 minutes.
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.
Note: Can substitute raisins for prunes.
Source: The Well Seasoned Wok