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Chicken and rosewater biryani
Fruit and vegetables
6
garlic
cloves, finely crushed
6cm/2½in (30g/1oz) piece
ginger
, finely grated
3 green
chillies
, finely chopped, with seeds
1 tsp ground
coriander
3 medium
onions
, thinly sliced
2 medium
tomatoes
, chopped
Tins, packets and jars
600g/1lb 5oz
basmati rice
, soaked in cold water for an hour
100g/3½fl oz
ghee
raita
, to serve
Cooking ingredients
1 tsp Kashmiri
chilli powder
½ tsp ground
turmeric
300ml/10fl oz
vegetable oil
10 whole
cloves
6cm/2½in piece
cinnamon
stick
5 green
cardamom
pods, bruised with a rolling pin
2 Indian
bay leaves
1 tsp
cumin
seeds
1 tsp
salt
1 tsp
salt
per 1 litre/1¾ pint of cooking water
pinch
saffron
soaked in 4 tbsp warm milk for 15 minutes
2 tsp
rosewater
20g/½oz cashew nuts and 20g/½oz shelled
pistachios
, dry-roasted in a hot pan until golden-brown
Dairy, eggs and chilled
250ml/9fl oz natural yogurt
Meat, fish and poultry
500g/1lb 2oz skinless, boneless
chicken thighs
, cut in half
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