Ingredients Jump to Instructions ↓

  1. 1 1/2 cups uncooked Basmati rice or other long grain rice

  2. 2 tablespoons cooking oil

  3. 1 small onion -- thinly sliced

  4. 1 tablespoon minced ginger

  5. 2 teaspoons minced garlic

  6. 2 jalapeno or serrano chiles -- minced

  7. 1/2 teaspoon garam masala

  8. 1/2 teaspoon salt

  9. 1 pinch white pepper

  10. 3 cups chicken broth -- or vegetable broth, -- or water

  11. 1/4 cup dried apricots -- diced

  12. 1/4 cup toasted walnuts -- coarsely chopped

  13. 1/4 cup toasted cashew halves

  14. 1/4 cup pitted prunes -- chopped

  15. 2 tablespoons green onion -- chopped

  16. 2 tablespoons toasted coconut

  17. 1/4 cup plum sauce

Instructions Jump to Ingredients ↑

  1. Preparation : 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


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