Yield: 6 servings
|1½ cup||Uncooked basmati rice or|
|Other long grain rice|
|2 tablespoons||COOKING OIL|
|1 small||Onion, thinly sliced|
|1 tablespoon||Minced ginger|
|2 teaspoons||Minced garlic|
|2||Jalapeno or serrano chiles,|
|½ teaspoon||Garam masala|
|3 cups||Chicken broth, or vegetable|
|Broth, or water|
|¼ cup||Diced dried apricots|
|¼ cup||Coarsely chopped toasted|
|¼ cup||Toasted cashew halves|
|¼ cup||Chopped pitted prunes|
|2 tablespoons||Chopped green onion|
|2 tablespoons||Toasted coconut|
|¼ 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 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