1 1/2 cup uncooked basmati rice or
1 other long grain rice
2 tablespoon cooking oil
1 small onion, thinly sliced
1 tablespoon minced ginger
2 teaspoon minced garlic
2 jalapeno or serrano chiles,
1/2 teaspoon garam masala
1/2 teaspoon salt
1 pinch white pepper
3 cup chicken broth, or vegetable
1 broth, or water
1/4 cup diced dried apricots
1/4 cup coarsely chopped toasted
1/4 cup toasted cashew halves
1/4 cup chopped pitted prunes
2 tablespoon chopped green onion
2 tablespoon toasted coconut
1/4 cup plum sauce
Directions: How to Cook Basmati Rice With Nuts And Dried Fruit
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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