Goat biryani

Ingredients

• 500g/1lb 2oz basmati rice
• 110g/3¾oz clarified butter (ghee), plus extra for greasing
• 2 cinnamon sticks
• 1 tsp black peppercorns
• 3 bay leaves
• 3 onions, sliced
• 3 garlic cloves, crushed
• 4cm/1½in piece fresh root ginger, chopped
• 1kg/2lb 4oz goat, boned and cubed
• 2 tsp chilli powder
• 2 tsp ground turmeric
• 2 tsp ground coriander
• 1 tsp garam masala
• 150ml/5fl oz vegetable stock or water
• 400g/14oz plain yoghurt
• handful prunes
• 3 green chillies, sliced lengthwise
• sea salt
• large handful coriander, to garnish
• 1 red onion, thinly sliced
• handful fresh coriander (leaves and stalks), finely chopped
• ¼ tsp caster sugar
• squeeze lemon juice
• vegetable oil or ghee
• 8–10 free-range duck eggs
• pinch chilli flakes

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