Pistachio Apricot Biryani
Ingredients
- 2 cups dried apricots (10 ounces), cut into 1-inch pieces
- 2 1/2 cups basmati rice
- 2 tablespoons vegetable oil, plus more for frying
- 1 large red onion, thinly sliced
- 1 teaspoon saffron threads
- 1/2 cup milk
- 2 teaspoons cumin seeds
- 3 garlic cloves, minced
- One 2-inch piece fresh ginger, peeled and finely julienned (1/4 cup)
- 2 cups plain yogurt
- 1/2 teaspoon cayenne pepper
- 1 cup water
- 2 1/2 cups unsalted shelled pistachios (8 1/2 ounces), 1/2 cup chopped, for garnish
- 1 tablespoon garam masala
- Salt
- 4 tablespoons unsalted butter, melted
- 2 serrano chiles, seeded and minced
- 1/2 cup finely chopped mint
- 1/4 cup finely chopped cilantro
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