Chicken akani
Recipe by Jaffer Family Recipes
1 whole chicken ( 3 – 4 lbs)
2 med onions
3 potatoes
2 cups rice
1/4 cup oil
6 elichi pods (cardamom)
6 cloves
1/2 tsp black pepper
1/2 tsp cumin
1 stick cinnamon (2 inches)
1 jalapeno pepper
2 medium tomatoes (4 small)
1 tsp crushed garlic
1 tsp crushed ginger
1/2 tsp dhana jeera
1/2 cup yoghurt
1 tsp salt
1/2 tsp red chilly powder (optional)
2 cups water
1 tsp garam masala
10 strands saffron
1. Heat the oven to 300 degrees.
2. Skin and cut the chicken into 10 pieces. Remove all the fat and rinse the chicken in cold water.
3. Peel and thinly slice the onions.
4. Peel and cut the potatoes into quarters. Leave them in the water.
5. Rinse the rice. Soak the rice in cold water, rub it gently with your fingers and transfer the rice to a sieve and let the cold water run till the water comes out clean.
6. Finely chop the tomatoes
7. In a medium saucepan heat the oil. Add the sliced onions, cardamom, cloves, black pepper, cumin and cinnamon stick and jalapeno. Stir and cook till the onions turn golden brown, about 10 minutes.
8. Add the chopped tomatoes, garlic, ginger, dhana jeera, chilly powder and salt. Stir this for 2 minutes.
9. Add the chicken and yoghurt and stir this for 2 min.
10. Add the water. When the water starts to boil, add the rice and potatoes, stir well, cover and cook on medium heat till the water evaporates, about 10 min.
11. Sprinkle the garam masala and saffron, cover and cook in the oven for about 15 min. The rice will be dry and fluffy.
12. Gently turn the rice, switch off the oven and leave it in the oven till you are ready to serve.
13. Serve with carrot pickle, katcumber and yoghurt.
main courses December 23, 2012 23:26
Author Nasim
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