For 1 chicken or 1 kg mutton meat akhni
1 large onion finely chopped,
1 cup oil and 1⁄4 cup ghee (Clarified butter) (Clarified butter).
Soak 2 teaspoon whole Jeeru (Cumin) (Cumin),
5 cardomon pods (cracked open),
1 inch sticks,
and 12 black peppercorns.
Braise onions and just before it turns gold add in the soaked spices with the water and close the lid of the pot, this
gives it a luvly flavor.
When onions r pinky gold add yr chicken
or meat pieces and 1 tablespoon ginger paste
and 1 tablespoon garlic paste, 1 teaspoon salt, 2
teaspoon Jeeru (Cumin) (Cumin) powder, 1⁄2 teaspoon turmeric.
Let it cook a bit then add 2 cups grated
tomato with 3 teaspoon paprika and hot
chilli powder according to taste, and 2 teaspoon
dhania (coriander) powder.
When the chicken is cooked and the
tomato is braised leave aside.
Just half an hour before lunch time add
water about 4 and half cups water and
for 2 and half cups rice add 2 and half teaspoon salt
When water boils add yr soaked rice and
8 to 10 pieces of potatoes. Cook on high
heat and stir the rice several times.
When little water left simmer and cover
lid till rice is cooked.
Garnish with fresh chopped corriander.
Serve with dhay (sour milk)