For the akhni: -1 chicken cut and washed -frylight -1 teaspoon red masala -3 teaspoon salt -½ teaspoon sugar -1 teaspoon chilli powder -¼ cup finely chopped green dhania (coriander) -¾ teaspoon arad (Turmeric) -1 teaspoon dhana jeeru (cumin) powder -whole green chillies (optional) -few curry leaves (khuri limbre) (Optional) -1 TIN chopped tomatoes -3 medium potatoes cut and washed -1 medium onion (diced) -1 tablespoon lemon juice -2 cups rice
For the kachoomer: -Grated cucumbers -grated carrots -diced onions -diced red peppers -coriander chutney -yoghurt -crushed green chilli -salt -sugar -lemon juice -vinegar Remove excess water from the grated cucumber and carrot,add everything else,mix and serve.
1.)spray frylight in a nonstick pan,add the onions and cook till golden brown. 2.)add the chopped tomatoes and ¼ tin water. 3.)add the red masala,green dhania (coriander) and all the spices and cook on medium heat for 15mins then add the chicken...cook for 15mins on high heat then add the potatoes and switch to low heat. 4.)add boiling water,just enough to cover the chicken and potatoes and let it boil again...add the lemon juice and rice...mix and leave on low heat to cook for abt 20-25mins till rice and potatoes are soft (mix halfway so that rice doesnt stick to the pot). 5.)serve with kachoomer.
INFO & TIPS
**1 tsp paprika can be added in with the spices if you want the akhni to be more red in colour**