Basmati Rice with Nuts & Dried Fruit
Yield
6 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
basmati rice
uncooked or other long grain rice |
|
| 2 | tablespoons |
vegetable oil
cooking |
|
| 1 | small |
onions
thinly sliced |
|
| 1 | tablespoon |
ginger
minced |
|
| 2 | teaspoons |
garlic
minced |
|
| 2 | each |
jalapeño pepper
or serrano chiles, minced |
*
|
| ½ | teaspoon |
garam masala
|
*
|
| ½ | teaspoon |
salt
|
|
| 1 | pinch |
white pepper
|
*
|
| 3 | cups |
chicken broth
or vegetable broth, or water |
|
| ¼ | cup |
apricots
dried, diced |
*
|
| ¼ | cup |
walnuts
coarsely chopped toasted |
|
| ¼ | cup |
cashew nuts
toasted |
*
|
| ¼ | cup |
prunes
pitted, chopped |
*
|
| 2 | tablespoons |
scallions, spring or green onions
chopped |
|
| 2 | tablespoons |
coconut
toasted |
*
|
| ¼ | cup |
plum sauce
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
basmati rice
uncooked or other long grain rice |
|
| 3E+1 | ml |
vegetable oil
cooking |
|
| 1 | small |
onions
thinly sliced |
|
| 15 | ml |
ginger
minced |
|
| 1E+1 | ml |
garlic
minced |
|
| 2 | each |
jalapeño pepper
or serrano chiles, minced |
*
|
| 2.5 | ml |
garam masala
|
*
|
| 2.5 | ml |
salt
|
|
| 1 | pinch |
white pepper
|
*
|
| 7.1E+2 | ml |
chicken broth
or vegetable broth, or water |
|
| 59 | ml |
apricots
dried, diced |
*
|
| 59 | ml |
walnuts
coarsely chopped toasted |
|
| 59 | ml |
cashew nuts
toasted |
*
|
| 59 | ml |
prunes
pitted, chopped |
*
|
| 3E+1 | ml |
scallions, spring or green onions
chopped |
|
| 3E+1 | ml |
coconut
toasted |
*
|
| 59 | ml |
plum sauce
|
Directions
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.
Note: Can substitute raisins for prunes.
