Ackni

INGREDIENTS

1 chicken/about 1kg meat - cut in pieces
3 onions – finely diced
6 tomatoes – diced
4 small green peppers – half grated and half in small pieces
4 ½ cups rice
3 potatoes – cut in pieces
Fresh coriander as required - chopped
Some fresh mint leaves - chopped
4 tablespoons tomato paste
Oil and ghee (Clarified butter) – enough to sauté the onions
Plain yogurt – about ¾ a cup

- Spices:
1 Tablespoon full of paprika
1 tablespoon turmeric
4 tablespoons full coriander powder
2 tablespoons cumin powder
Chili powder
*Mix all the spices and make a paste with water
1 teaspoon grated ginger
3 tablespoons of grated garlic
Lemon juice, Chilli and salt as required
Whole garam massala (some black peppers, cinnamon, whole jeeru (cumin), cloves, bay leaf)

METHOD

Heat oil and ghee (Clarified butter), put all whole garam massala and add onions. Close the lead. Sauté until the onions turn brown. Add ginger and garlic and mix well. After some minutes add tomatoes, cubed green peppers. Mix well and close the lid until the tomatoes are done. Add the powdered spices paste, sauté well and put tomato paste, fresh coriander, mint and lemon juice. Close the lid and let all cook well until the oil separates from the massala. Add the chicken/meat and let it cook some minutes (meat will take much time to cook). Add the potatoes, grated peppers and water enough to cook the rice (about 5 cups). When the water starts to boil well, add the rice and let it cook with the lid closed, first in high flame for some time to create heat and then in low flame. When it is almost done, mix well the yoghurt and put spoonfuls over it, mixing carefully. Can be added more fresh coriander to give a good aroma. Close the lid and let it cook in very low heat until completely done!

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