Apricot chicken might sound a bit '70s, but it doesn't just belong on a retro dinner table - it works beautifully in this take on biryani. Crisp fried onion is a classic biryani topping; for a shortcut opt for shop-bought fried shallots instead. We've used slightly underripe fruit for a tart finish and firmer texture. Begin this recipe a day ahead to marinate the chicken.
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