Chicken Akhni

Serves 6

Share to save

Ingredients:

1kg Chicken pieces

6 medium potatoes, peeled and halved

1 heaped tsp of saffron (optional)

250ml (1 cup) boiling water

3 large onions, finely chopped

15ml (1 Tbsp) butter or margarine

250ml (1 cup) buttermilk

1 large whole fresh green chili, slit open

15ml(1 Tbsp) garlic and ginger paste

125ml(1/2 cup) chopped fresh dhanya

12.50ml (2 1/2 tsp) salt, to taste

12.50ml (2 1/2 tsp) red leaf masala

10ml (2 tsp) ground jeera

5ml (1 tsp) chili powder

10ml (2 tsp) turmeric

1kg basmati rice

125ml (1/2 cup) oil

7.50ml (1 1/2 tsp) jeera seeds

5ml (1 tsp) mustard seeds

2 bay leaves

6 cardamom pods, slit open

4 pieces of stick cinnamon

60ml (1/4 cup) water

Method

Wash the chicken pieces, drain and set aside. Boil the potatoes in a little water, with salt to taste, till half-cooked and still firm. Infuse the saffron in the boiling water and set aside. Pan-fry 1 chopped onion in 15 ml (1 Tbsp) of the butter and set aside.

Place the chicken pieces in a large mixing bowl and add the buttermilk, green chilli, garlic and ginger paste, dhania, salt, red leaf masala, ground jeera, chilli powder, and turmeric. Mix thoroughly, ensuring that all of the chicken pieces are covered in the marinade. Set aside for 1 hour.

Rinse the rice in a colander, drain and place in a large pot on medium to high heat. Add water to reach halfway and add 45 ml (3 Tbsp) salt. Boil till half-cooked (the rice grains should be firm). Transfer to a colander and rinse under cold running water. Drain and set aside.

To a large pot on medium to high heat, add the oil and heat. Add the remaining chopped onions along with the jeera seeds, mustard seeds, bay leaves, cardamom seeds and cinnamon and braise till golden in colour. Add the marinated chicken pieces along with the marinade, the 60ml (1/4 cup) of water and simmer on medium heat for about 30 minutes, or till the chicken is tender and cooked.

Arrange the potatoes between the chicken pieces and spoon the rice directly on top. Pour the fried onion with the melted butter over the rice, and lastly pour the cup of water containing saffron over the rice and onions. Steam, covered, for 35 minutes. Remove the heat and serve dhai and tomato & onion salad.

Note: All akhnis and breyanis should be dished from the bottom up.

Variation: The chicken may be substituted with mutton pieces and prepared in exactly the same manner. Note that the breast portion should be halved

#capemalay #chicken #rice