Nigella Lawson served up a tasty Indonesian style chicken biryani for the festive season on Nigella’s Amsterdam Christmas.

The ingredients for the marinade are: 150g natural plain yoghurt, 4 tbsp sambal olek chilli paste, 2 tbsp kecap manis (also known as ketjap manis), 1 tbsp tamarind paste, 1 tbsp freshly grated ginger, 2 fat garlic cloves, peeled and grated, 2 tsp ground cinnamon, 1 tsp ground cardamom, 1 tsp ground turmeric, ½ tsp fine sea salt and 1 tbsp vegetable oil.

For the chicken: 10 chicken thighs, bone in, and skin removed and reserved, approx. 1.2kg total weight (use 12 chicken thighs if using smaller-sized supermarket ones), 4 tbsp vegetable oil and 3 medium onions (approx. 500g), cut into fine half moons.

For the rice: 4 bruised cardamom pods, 2 short or 1 long cinnamon stick, 2 cloves, 3 star anise, 25g desiccated coconut, 2 tsp pink peppercorns, 2 tbsp fine sea salt, 2 tsp sesame oil, 1 tsp lime juice and 600g basmati rice.

For layering up: 1 tsp sesame oil, 2 tsp cumin seeds, toasted, 25g desiccated coconut and 50g dried cranberries.

To serve: the reserved chicken skin and freshly chopped coriander.

See more festive recipes by Nigella in her book titled: Nigella Christmas: Food, Family, Friends, Festivities available from Nigella Christmas: Food, Family, Friends, Festivities now.