Ingredients

• 1 tablespoon minced ginger
• 2 teaspoons minced garlic
• 2 jalapeno or serrano chilies, minced
• ½ teaspoon garam masala
• ½ teaspoon salt
• Pinch of white pepper
• 3 cups chicken broth or vegetable broth or water
• ¼ cup diced dried apricots
• ¼ cup coarsely chopped toasted walnuts
• ¼ cup toasted cashew halves
• ¼ cup chopped pitted prunes
• 2 tablespoons chopped green onion
• 2 tablespoons toasted coconut
• ¼ cup plum sauce

Directions

• Directions
• Soak the rice in water to cover for 30 minutes, drain. Heat a 3-quart pan over medium 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 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.