You may also like
Categories:
Basmati rice vegetable oil red onion saffron threads milk cumin seeds garlic fresh ginger plain yogurt cayenne pepper water pistachios Garam Masala salt unsalted butter Serrano chiles mint cilantro
Viewed: 94 - Published at: a year agoIngredients
- 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
Method
- In a large bowl, cover the apricots with warm water and let stand for 1 hour; drain.
- In a medium bowl, cover the rice with water and let soak for 30 minutes; drain.
- Meanwhile, in a medium saucepan, heat 1 inch of vegetable oil to 325.
- Add the onion slices and fry, stirring occasionally, until browned and crisp, about 7 minutes.
- Drain on paper towels.
- In a large saucepan, toast the saffron over moderately high heat, 30 seconds.
- Transfer the saffron to a small bowl and let cool.
- Crumble the threads and add the milk.
- In the same large saucepan, heat the 2 tablespoons of oil.
- Add the cumin seeds and cook over moderately high heat until fragrant.
- Add the garlic and 2 tablespoons of the ginger and cook over moderately high heat until the garlic is golden.
- Add the yogurt, cayenne pepper and the 1 cup of water and simmer over low heat, stirring occasionally, for 5 minutes.
- Add the apricots, pistachios and garam masala and simmer for 5 minutes, stirring occasionally.
- Season with salt.
- Preheat the oven to 325.
- In another large saucepan of boiling salted water, cook the rice until al dente.
- Drain and return to the saucepan.
- Stir in half of the saffron milk, cover and set aside.
- Add the remaining saffron milk to the pistachio-yogurt mixture.
- Spread half of the pistachio yogurt in a large, deep casserole or Dutch oven.
- 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.
- Spread half of the rice in the casserole and drizzle with 1 tablespoon of the melted butter.
- 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.
- Cover with the remaining rice and drizzle on the remaining 1 tablespoon of melted butter.
- Cover the casserole tightly with foil, then cover with a lid.
- Bake the biryani for about 15 minutes, until heated through.
- Uncover the biryani.
- Garnish with the chopped pistachios, mint and cilantro and serve immediately.
