Chicken Akhni
Directions
- 1Start with two chopped onions in cubes and add them to your pot together with four cardamom pods, six all spice balls (optional), cinnamon sticks, butter, and oil.
- 2Remove the skin from the chicken drumsticks and prepare all the chicken for the pot.
- 3Prepare the masala bowl by mixing two tablespoons of garlic and ginger, two tablespoons of badishap (fennel powder), two tablespoons of kuljana (coriander powder), one and a half tablespoons of jira (cumin powder), two grated tomatoes, and some buttermilk or mass. Mix everything well.
- 4Once the onions in the pot are braised, add one and a half teaspoons of turmeric and one tablespoon of chili powder, then mix.
- 5Add the chicken to the pot. When the chicken is semi-white, add the masala bowl mixture.
- 6Rinse the masala bowl with water and add it to the pot.
- 7Boil the pot on high heat and add three teaspoons of salt.
- 8Once the food is boiled, remove all the cardamom pods.
- 9Add the potatoes and boil until they are semi-soft.
- 10While the potatoes are boiling, make the day by mixing buttermilk or mass with a quarter teaspoon of jira (cumin), three-quarter teaspoon of sugar, a quarter teaspoon of salt, three-quarter teaspoon of chili powder, chopped dania (fresh coriander), and chilies (to preference). Mix well and set aside in the fridge.
- 11Once the potatoes are semi-soft (check with a knife), add two to three cups of rinsed rice to the pot.
- 12Add two cups of water to ensure the rice is completely covered.
- 13Cook the pot on high heat for 10 minutes and add some chopped coriander (dania).
- 14After 10 minutes, lift around the pot without stirring to prevent breaking the potatoes and chicken.
- 15Put foil on the pot and allow it to cook for a further 10 to 15 minutes, then lift again.
- 16Lower the heat to medium, add half a cup of water, and allow it to cook for a further 10 to 15 minutes on low steam heat for the final lift.
Ingredients
- 2 onions chopped in cubes
- 4 cardamom pods
- 6 all spice balls
- cinnamon sticks
- butter
- oil
- chicken drumstick
- 2 tbsp garlic and ginger
- 2 tbsp badishap (fennel powder)
- 2 tbsp kuljana (coriander powder)
- 1.5 tbsp jira (cumin powder)
- 2 grated tomatoes
- buttermilk or mass
- 1.5 tsp turmeric
- 1 tbsp chili powder
- 3 tsp salt
- potatoes
- 0.25 tsp jira (cumin)
- 0.75 tsp sugar
- 0.25 tsp salt
- 0.75 tsp chili powder
- dania (fresh coriander)
- chilies
- 2 cups rice
- 2 cups water
- 0.5 cup water
Equipment
potknifefoil
Tips
- Do not stir the pot too often after adding rice to prevent potatoes and chicken from breaking.
- Rinse out the masala bowl with water and add it to the pot to avoid waste.
- If you don't have allspice balls, it's optional to skip them.
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