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Indonesian-inspired chicken biryani
Fruit and vegetables
1 tbsp freshly grated
ginger
2 fat
garlic
cloves, peeled and grated
3 medium
onions
(approx. 500g/1lb 2oz), cut into fine half moons
1 tsp
lime juice
50g/1¾oz dried
cranberries
freshly chopped
coriander
Tins, packets and jars
2 tbsp kecap manis (also known as
ketjap manis
)
1 tbsp
tamarind
paste
600g/1lb 5oz
basmati rice
Cooking ingredients
4 tbsp sambal olek
chilli paste
2 tsp ground
cinnamon
1 tsp ground
cardamom
1 tsp ground
turmeric
½ tsp fine
sea salt
1 tbsp
vegetable oil
4 tbsp
vegetable oil
4 bruised
cardamom
pods
2 short or 1 long
cinnamon
stick
2
cloves
3
star anise
25g/1oz
desiccated coconut
2 tsp
pink peppercorns
2 tbsp fine
sea salt
2 tsp
sesame oil
1 tsp
sesame oil
2 tsp
cumin
seeds, toasted
25g/1oz
desiccated coconut
Dairy, eggs and chilled
150g/5½oz natural plain
yoghurt
Meat, fish and poultry
10
chicken thighs
, bone in, and skin removed and reserved, approx. 1.2kg/2lb 11oz total weight (use 12
chicken thighs
if using smaller-sized supermarket ones)
the reserved
chicken
skin
Back to recipe
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