1/4 cup each chopped pitted prunes, diced dried apricots, coarsely chopped & toasted walnuts, toasted cashew halves & plum sauce
2 tbsp each chopped green onion & toasted shredded coconut
2 jalapeno or serrano chilies, minced
1/2 tsp garam masala
3 cups chicken broth or water
1 small onion, thinly sliced
1 tbsp minced ginger
1 tsp minced garlic
1 1/2 cups uncooked rice
2 tbsp cooking oil
1/2 tsp salt
A pinch of white pepper

Nuts & Dried Fruit Rice

1. Soak the rice in water for 30 minutes and drain. Keep aside.
2. Heat a pan until hot. Add the oil and onion. Cook, stirring, until the onion is lightly browned.
3. Add the ginger, garlic, chilies, salt, pepper and cook for 10 seconds. Reduce the heat to medium low.
4. Add the rice and cook, stirring, until the mixture is well coated with the oil.
5. Add the chicken broth and bring to a boil. Cook, uncovered, over medium-high heat until the liquid is nearly evaporated. Reduce the heat to low, cover and simmer until the rice is tender, for about 15 minutes.
6. Remove the rice to a serving platter. Sprinkle the prunes, apricots, nuts, green onion and coconut over the rice. Serve with plum sauce on the side.
   Serves: 2-4
   Preparation time: 30-40 minutes