Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          uncooked Basmati rice or
                        other long grain rice
   2      tablespoons   cooking oil
   1      small         onion -- thinly sliced
   1      tablespoon    minced ginger
   2      teaspoons     minced garlic
   2                    jalapeno or serrano chiles -- minced
     1/2  teaspoon      garam masala
     1/2  teaspoon      salt
   1      pinch         white pepper
   3      cups          chicken broth -- or vegetable broth,
                        -- or water
     1/4  cup           dried apricots -- diced
     1/4  cup           toasted walnuts -- coarsely chopped
     1/4  cup           toasted cashew halves
     1/4  cup           pitted prunes -- chopped
   2      tablespoons   green onion -- chopped
   2      tablespoons   toasted coconut
     1/4  cup           plum sauce

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