Estimated Nutrition (whole recipe, rough)
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Walnut | 1 walnut half (4g) | 26 |
| Apricot | 1 medium (35g) | 17 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Prune | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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 chilies minced
- 1/2 teaspoon garam masala
- 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
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, 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.