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