Salmon Tikka Biryani
Combine curry paste with yogurt. Season the salmon and rub the yogurt paste all over the fillets. Heat the oil adding the onion and cook until soft. Stir in additional curry paste then cook. Add the turmeric, apricots, and rice, season, and stir. Pour in water. Bring to a boil, and simmer. Cover with a lid and gently simmer. Uncover the rice and put the salmon fillets on top and re-cover the pan. Turn the heat to the lowest and leave undisturbed until the salmon and rice are perfectly cooked. Scatter over the pomegranate seeds and coriander, and serve with the yogurt.