Sindhi Biryani

1 kg Mutton
1 kg Basmati rice
1 cup plain yogurt
1 tbsp red chili powder
2 tbsp Coriander powder
1/2 tbsp Garlic paste
1/2 Ginger paste
1 tbsp Mixed spices
Salt to taste
1/4 kg of dried apricots (soaked in water)
A bunch of fresh mint leaves (chopped)
6 green chilies
Lemon juice of 4 lemons
1 bay leaf
4 medium onions (chopped)
1/2 kg potatoes
4 Tomatoes
1/4 tsp yellow food color (soaked in 1/2 cup milk)
1 1/2 cup Dalda oil or any other cooking oil

Preparation:

Heat oil in a pan, fry onions till golden brown. Remove half of the onions and place on absorbent paper. Add meat, all of the spices, and the plain yogurt to the rest of the onion. Cook until water evaporates and meat is tender. Add potatoes, tomatoes, pulp of dried apricots, and green chilies. Cook on high heat for 5 minutes; stirring continuously, when done set aside. In a large pot add 12 cups water with salt, 3 green chilies, whole spices, and mint leaves. When water boils, add rice, parboil and strain. Put layers of rice and meat one by one with a last layer of rice on top. Add food color. Place pot on a griddle or tava and cook on high heat. When steam appears, lower heat for 10 to 15 minutes.