SHOPPING LIST: Cooking Skills: Rice 2, Chapter 9 (Putting It Together)

This is the whole supper for four. For the individual dishes, see chapters 1, 2, 5 and (for the coconut rice) Cooking Skills: Rice 1, chapter 8. Raw fish is not included; see the chapter 2 box if you want it.

Hand rolls for four (starter)
[ ] 130 g short-grain sushi rice, cooked and seasoned as in chapter 1, with the dressing made from 2 tbsp rice vinegar, 2 tsp sugar and ½ tsp salt
[ ] 4 nori sheets, each cut in half
[ ] 10 cm cucumber, cut into thin sticks
[ ] 1 ripe avocado, sliced
[ ] 120 g hot-smoked salmon, in strips
[ ] 4 tbsp reduced-salt soy sauce, for dipping
[ ] 1 tbsp wasabi and pickled ginger

Chicken biryani for four (main)
[ ] 300 g basmati rice
[ ] 500 g boneless, skinless chicken thighs, cut into 3 cm pieces
[ ] 200 g natural yoghurt
[ ] 2 tsp garam masala
[ ] 1 tsp ground turmeric
[ ] 1 tsp chilli powder or paprika
[ ] 2 tsp grated fresh ginger
[ ] 4 garlic cloves, crushed
[ ] 1 lemon, juiced
[ ] 1 tsp salt
[ ] 2 tbsp oil
[ ] 2 large onions, thinly sliced
[ ] 2.5 litres water, with 2 tsp salt, 6 cardamom pods, 2 bay leaves and 1 cinnamon stick, for par-boiling
[ ] 4 tbsp chopped coriander
[ ] 4 tbsp chopped mint
[ ] 6 tbsp warm milk with a pinch of saffron (or ½ tsp turmeric)

Raita and tomato salad (side)
[ ] 300 g natural yoghurt
[ ] 10 cm cucumber, grated and squeezed dry
[ ] 2 tbsp chopped mint
[ ] ½ tsp ground cumin
[ ] 4 ripe tomatoes, chopped
[ ] ½ red onion, thinly sliced
[ ] ½ lemon, juiced

Coconut rice with mango for four (pudding)
[ ] 240 g jasmine rice
[ ] 480 ml light coconut milk
[ ] 240 ml water
[ ] 2 tsp sugar
[ ] ¼ tsp salt
[ ] 2 ripe mangoes, sliced
[ ] 2 limes, cut into wedges

For the experiments
[ ] Ingredients for a one-person trial run (a quarter of each recipe)
[ ] Half a batch of chicken biryani, for reheating