Try this Pistachio and apricot biryani recipe, or contribute your own.
Suggest a better descriptionHydrate apricot in warm water for 1 hour (if they are very dry).
Preheat oven to 375 degrees.
Cook rice.
Toast saffron, Ina dry pan. Crumble with fingers. Add milk and warm to help dissolve the saffron.
Pour the saffron milk mixture into the cooked rice and stir. Set aside.
In a skillet, heat 1 inch oil ton325 degrees. Fry onions until browned and crisp. (6 minutes). Drain on paper towels.
In a wok, heat 2 table spoons of Mobil. Add the cumin seeds. Cook until fragrant.
Add garlic and julienned ginger.
Add yogurt, cayenne pepper, and water. Simmer on low heat for 5 minutes. Stir occasionally.
Add aprocots, pistachios, and garam masalas. Simmer for 5 minutes. Stir occasionally
Season with salt
Add saffron rice mixture and minced green chilies to the wok and combine.
Pour the mixture into a casserole dish and drizzle with 2 tablespoons butter /ghee
Cover the casserole tightly with foil. The. Cover with lid.
Bake the biryani for 15-20 minutes until heated through at 375 degrees
Uncover and garnish with the chopped pistachios, mint, and cilantro.
To make ahead, make all the day before. Add to casserole. Next day, bake until warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (282g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 729 | ||
Calories from Fat: 325 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.1g | 48 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 12.9g | ||
Polyunsanturated Fat 15.9g | ||
Cholesterol 4.1mg | 1 % | |
Sodium 753.5mg | 26 % | |
Potassium 1263.7mg | 33 % | |
Total Carbohydrate 93.2g | 27 % | |
Dietary Fiber 9.5g | 38 % | |
Sugars, other 83.6g | ||
Protein 15.2g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 729
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