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I got up this morning planning on making chicken pilaau for lunch but I had so many orders and I didn't want to make more dishes so I decided why not use my pilaau recipe and turn it into Akni. It was quick, easy and yummy.
Ingredients
1 kg chicken pieces
1/4 cup oil
1/4 cup ghee
1 tsp cumin seeds
1 cardomom pods
2 bay leaves
2 cinnamon sticks
2 onions finely chopped
Curry leaves
2 green chillies slit
2 heaped tsp ginger and garlic paste
1 level tsp tumeric powder
2 tsp kashmiri chillie powder
2 tsp chillie powder
2 tsp crushed chillie
2 tsp coriander powder
2 tsp cumin powder
2 tsp garum masala
1 tsp salt
3 grated tomatoes
1 tblsp lemon juice
1/2 tsp sugar
1/2 cup yoghurt
1 /4 cup fresh cream
Coriander and mint leaves finely chopped
3 potatoes, 2 carrots, microwave for 10 minutes
2 1/2 cups uncooked washed basmati rice + 2 tsp salt
Boiled eggs (optional)
Method
Heat oil and ghee. Add whole spices and allow to sizzle.
Add dry spices, ginger and garlic paste and lemon juice.
Fry for a minute on low heat. Add chicken and braise on high heat for 5 minutes.
Add tomatoes and sugar.
Cook for 15 minutes or till the oil comes up. Add yoghurt, fresh cream.
Cook for 5 minutes. Add, rice, carrots, potatoes, chopped coriander and mint leaves.
Add 2 tsp salt.
Add boiling water to cover rice.
Mix well and allow to cook for 15 minutes stirring every few minutes.
Seal pot with foil. Place in preheated oven 170 degrees for 45 minutes. Add boiled eggs just before serving. Serve with dhai and salads.
I got up this morning planning on making chicken pilaau for lunch but I had so many orders and I didn't want to make more dishes so I decided why not use my pilaau recipe and turn it into Akni. It was quick, easy and yummy.
Ingredients
1 kg chicken pieces
1/4 cup oil
1/4 cup ghee
1 tsp cumin seeds
1 cardomom pods
2 bay leaves
2 cinnamon sticks
2 onions finely chopped
Curry leaves
2 green chillies slit
2 heaped tsp ginger and garlic paste
1 level tsp tumeric powder
2 tsp kashmiri chillie powder
2 tsp chillie powder
2 tsp crushed chillie
2 tsp coriander powder
2 tsp cumin powder
2 tsp garum masala
1 tsp salt
3 grated tomatoes
1 tblsp lemon juice
1/2 tsp sugar
1/2 cup yoghurt
1 /4 cup fresh cream
Coriander and mint leaves finely chopped
3 potatoes, 2 carrots, microwave for 10 minutes
2 1/2 cups uncooked washed basmati rice + 2 tsp salt
Boiled eggs (optional)
Method
Heat oil and ghee. Add whole spices and allow to sizzle.
Add dry spices, ginger and garlic paste and lemon juice.
Fry for a minute on low heat. Add chicken and braise on high heat for 5 minutes.
Add tomatoes and sugar.
Cook for 15 minutes or till the oil comes up. Add yoghurt, fresh cream.
Cook for 5 minutes. Add, rice, carrots, potatoes, chopped coriander and mint leaves.
Add 2 tsp salt.
Add boiling water to cover rice.
Mix well and allow to cook for 15 minutes stirring every few minutes.
Seal pot with foil. Place in preheated oven 170 degrees for 45 minutes. Add boiled eggs just before serving. Serve with dhai and salads.