Ingredients
- 1 1/2 cups basmati rice Uncooked or other long grain rice
- 2 tbsp cooking oil
- 1 Each onion Small, thinly sliced
- 1 tbsp Ginger Minced
- 2 Tsp garlic Minced
- 2 Each Jalapeno or serrano chiles minced
- 1/2 tsp Garam masala
- 1/2 tsp salt
- pinch white pepper
- 3 Cup Chicken-Like broth **See Recipe Notes at Bottom or vegetable broth, or water
- 1/4 Cup dried apricots Diced
- 1/4 Cup walnuts Toasted and Coarsely chopped
- 1/4 Cup cashew halves Toasted and Coarsely Chopped
- 1/4 Cup prunes Pitted and Chopped
- 2 tbsp green onion Chopped
- 2 tbsp coconut Toasted
- 1/4 cup Plum sauce
Servings: People
Instructions
- 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, chilies, 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.
Recipe Notes
Can substitute raisins for prunes.
**Such as McKay's Chicken Style Broth and Instant Season.
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