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Ingredients

• 2 cups  dried apricots, cut into 1-inch pieces (10 ounces)
• 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
• 1   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, 1/2 cup chopped, for garnish (8 1/2 ounces)
• 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

Description

Many Indian Restaurants Call Any Spiced Rice Dish Biryani, But Suvir Saran Insists, "Biryani Must Be Layered." Here, He Boils Rice Like Pasta To Make It Fluffy, Then Layers It In A Casserole Dish With Yogurt, Pistachios, And Apricots.

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