Stir in biryani masala and when aromatic, add red pumpkin and apricots.
Saute for about 3 minutes over moderate heat until the pumpkin is coated with the masala. Pour 1/2 cup hot water and raisins. Stir and let it cook(with the lid on) till the pumpkin is almost tender and the liquid absorbed. Pour the pomegranate molasses and stir.
Add the rice, stir over moderate heat until the grains of rice are coated with the biryani masala.
Add 1 cup boiling water, salt to taste. Bring to a boil and then simmer till done which will take about 10 minutes. Let the pot sit for 5 minutes. Fluff the rice and add coriander leaves.
For preparing coconut rice: Heat oil in a pot, add the spices and when fragrant add the rice and fry over moderate heat till the grains are white and plump.