Goat Biryani by Shyam

Combine the goat meat with yogurt, prunes, ginger, garlic paste, salt, cumin, black pepper, turmeric, ground chile pepper, cinnamon, and cloves in a bowl. Cover the bowl with plastic wrap; refrigerate for 8 to 14 hours.

Rinse the rice under lukewarm water two times, then place it in a pot. Cover the pot with enough cold water to reach 1 1/4 to 1 1/2 inches above the rice; soak for one hour.

Melt 1 1/2 cups of butter in a large skillet over low heat. Add the onions and cook, stirring occasionally, until they are translucent and golden, approximately 10 minutes. Add the tomatoes and cook, stirring occasionally, until the oil separates from the mixture and rises to the surface, about 5 to 10 minutes.

Add the goat meat mixture and potatoes to the onion mixture; cook, stirring occasionally, until the meat is browned and cooked through, 20 to 30 minutes. Pour in 1 1/2 cups of cold water (or enough to cover the goat meat mixture); cook until the meat is tender, 30 to 40 minutes. Increase the heat to medium; cook, stirring frequently, until the oil separates from the mixture, about 5 minutes. Decrease the heat to low and keep warm.

Preheat the oven to 275 degrees F (135 degrees C).

Bring 12 cups of water, 3 tablespoons of salt, and 1 tablespoon of butter to a boil in a large pot for 3 to 4 minutes. Drain the rice; add it to boiling water and cook for 10 minutes. Remove from heat; carefully drain the water.

Spoon 1/2 cup of rice into the bottom of a large baking dish; top with 1/2 cup of goat meat mixture. Arrange 2 bay leaves on the goat meat mixture. Repeat layering with remaining rice, goat meat mixture, and bay leaves. Cover the dish with aluminum foil.

Bake in the preheated oven until the rice is fully cooked, 30 to 40 minutes.