For 1 chicken or 1 kg mutton meat akhni
1 large onion finely chopped
1 cup oil and 1⁄4 cup ghee (Clarified butter)
Soak 2 teaspoon whole Jeeru (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 lovely flavor.
When onions are pinky gold add your chicken or meat pieces and 1 tablespoon ginger paste and 1 tablespoon garlic paste, 1 teaspoon salt, 2 teaspoon Jeeru (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 your soaked rice and 8to 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 yogurt raita
INFO / TIPS
by : Zaheera Mahomed & Ahmed Seedat on