---------- Recipe via Meal-Master (tm) v8.02
  Categories: Indian, Rice, Vegetarian
       Yield: 6 servings
   1 1/2 c  Uncooked basmati rice or
            Other long grain rice
       2 tb COOKING OIL
       1 sm Onion, thinly sliced
       1 tb Minced ginger
       2 ts Minced garlic
       2    Jalapeno or serrano chiles,
     1/2 ts Garam masala
     1/2 ts Salt
         pn White pepper
       3 c  Chicken broth, or vegetable
            Broth, or water
     1/4 c  Diced dried apricots
     1/4 c  Coarsely chopped toasted
     1/4 c  Toasted cashew halves
     1/4 c  Chopped pitted prunes
       2 tb Chopped green onion
       2 tb Toasted coconut
     1/4 c  Plum sauce
   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
   Personal Note:  Can substitute raisins for prunes.
   Source:  The Well Seasoned Wok Typed by Dale/Gail Shipp