Indonesian-Inspired Chicken Biryani | Nigella's Recipes | Nigella Lawson

Ingredients

• 150 grams plain yoghurt
• 4 tablespoons sambal oelek
• 2 tablespoons kecap manis
• 1 tablespoon tamarind paste
• 1 tablespoon freshly grated ginger
• 2 fat cloves of garlic (peeled and grated)
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon ground turmeric
• ½ teaspoon fine sea salt
• 1 tablespoon vegetable oil
• 10 decent-sized chicken thighs bone in, and skin removed and reserved (use 12 chicken thighs if using smaller-sized supermarket ones) approx. 1.2kg/2¾lb total weight
• 500 grams onions (approx. 3 medium) peeled and cut into fine half-moons
• 4 tablespoons vegetable oil
• 4 bruised cardamom pods
• 1 long or 2 short cinnamon sticks
• 2 cloves
• 3 star anise
• 25 grams desiccated coconut
• 2 teaspoons pink peppercorns
• 2 litres of cold water
• 2 tablespoons fine sea salt
• 2 teaspoons sesame oil
• 1 teaspoon lime juice
• 600 grams basmati rice
• 1 teaspoon sesame oil
• 2 teaspoons cumin seeds (toasted)
• 50 grams dried cranberries
• the reserved chicken skin
• fresh coriander