SINDHI BIRYANI

1¼ kilogram Mutton/Chicken
1¼ kilogram Basmati Rice
1¼ cup Plain Yogurt
1¼ tbsp Red Chilly Powder
2¼ tbsp Coriander Powder
1 tsp Ginger-garlic Paste
1¼ tbsp Mixed Spices
Salt to taste
¼ kilogram Dried Apricots-soaked in hot water
A bunch of Fresh Mint Leaves-chopped
6 Green Chillies
A bunch of Fresh coriander-chopped
Lemon Juice- 4 lemons
1 Bay Leaf
4 medium Onions-chopped
½ kg Potatoes
4 Tomatoes
¼ tsp Yellow Food Color-soaked in ½ cup milk
3 tbsp Cooking Oil

Method:

1.Heat oil in a pan, add the onions, saute until golden brown.
2.Take out half of the fried onions and place on absorbent paper.
3.Add the meat, spices, yogurt to the remaining onion, cook for 20-25 minutes until water evaporates and meat gets tender.
4.Add the potatoes, tomatoes, pulp of dried apricots, chillies, cook on high heat for 5 minutes , stir continuously till done and set aside.
5.In a pan, add 14 cups water, add the salt, 3 green chillies, whole spices, and mint leaves, mix well.
6.When it start boiling, add the rice, parboil and strain.
7.Put the layers of rice and meat one by one with a last layer of rice on top, add the food color.
8.Place the pan on a griddle and cook on high heat, when steam appears,lower the heat for 15 minutes.
9. Serve hot with raita.