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1
In a large bowl, cover the apricots with warm water and let stand for 1 hour; drain.
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2
In a medium bowl, cover the rice with water and let soak for 30 minutes; drain.
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3
Meanwhile, in a medium saucepan, heat 1 inch of vegetable oil to 325.
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4
Add the onion slices and fry, stirring occasionally, until browned and crisp, about 7 minutes.
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5
Drain on paper towels.
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6
In a large saucepan, toast the saffron over moderately high heat, 30 seconds.
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7
Transfer the saffron to a small bowl and let cool.
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8
Crumble the threads and add the milk.
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9
In the same large saucepan, heat the 2 tablespoons of oil.
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10
Add the cumin seeds and cook over moderately high heat until fragrant.
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11
Add the garlic and 2 tablespoons of the ginger and cook over moderately high heat until the garlic is golden.
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12
Add the yogurt, cayenne pepper and the 1 cup of water and simmer over low heat, stirring occasionally, for 5 minutes.
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13
Add the apricots, pistachios and garam masala and simmer for 5 minutes, stirring occasionally.
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14
Season with salt.
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15
Preheat the oven to 325.
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16
In another large saucepan of boiling salted water, cook the rice until al dente.
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17
Drain and return to the saucepan.
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18
Stir in half of the saffron milk, cover and set aside.
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19
Add the remaining saffron milk to the pistachio-yogurt mixture.
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20
Spread half of the pistachio yogurt in a large, deep casserole or Dutch oven.
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21
Drizzle 1 tablespoon of the melted butter over the yogurt and top with half of the chiles, fried onions and 1 tablespoon of the ginger.
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22
Spread half of the rice in the casserole and drizzle with 1 tablespoon of the melted butter.
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23
Spread with the remaining pistachio-yogurt mixture, drizzle with 1 tablespoon of the butter and scatter the remaining chiles, fried onion and 1 tablespoon of ginger on top.
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24
Cover with the remaining rice and drizzle on the remaining 1 tablespoon of melted butter.
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25
Cover the casserole tightly with foil, then cover with a lid.
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26
Bake the biryani for about 15 minutes, until heated through.
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27
Uncover the biryani.
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28
Garnish with the chopped pistachios, mint and cilantro and serve immediately.
