Sindhi Biryani (Spiced Goat and Rice Pilaf)

Ingredients

• 2 cups cilantro, roughly chopped
• 1 cup mint leaves
• 10 cloves garlic
• 10 small green chiles, stemmed
• 1 (1") piece ginger, peeled and sliced
• 1 1⁄2 cups canola oil
• 5 medium yellow onions, thinly sliced
• Kosher salt
• freshly ground black pepper
• 3 lb. bone-in goat shoulder or beef chuck, cut into 2" cubes
• 3 tbsp. ground coriander
• 40 whole black peppercorns
• 16 whole cloves
• 12 whole black cardamom pods
• 10 bay leaves
• 2 sticks cinnamon, broken in half
• 2 cups plain yogurt
• 6 dried Turkish apricots, quartered
• 1⁄4 cup fresh lemon juice
• 2 1⁄2 cups basmati rice, soaked in cold water for 30 minutes and drained
• 10 drops orange food coloring