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Serves: 8 person
Ingredients:
2 lbs of boneless chicken breast or tight cut into bite size pieces
1 1/2 lbs of potatoes peeled and cut into bite size pieces
1 1/2 lbs of basmati rice
5 medium size onion finely sliced
1 tablespoon of ginger & garlic paste
8 large hard boiled eggs
250 grams of frozen peas
salt & pepper to taste
200 grams of chopped coriander
80 grams of chopped mint
Few green chillies
3 teaspoon of coriander powder
1 1/2 teaspoon of cumin powder
1/2 teaspoon of cloves powder
1/2 teaspoon of cardamom powder
1/4 teaspoon of cinnamon powder
1 stick of cinnamon
Few cardamom whole
2 cups of oil to fry the onion
pinch of yellow food color or saffron

Preparation
In a large pot bring water to boil add salt, cardamom, and cinnamon stick add rice boil up to 90 percent drain and set aside. In a large pan add oil fry the potatoes for 10 minutes on low heat remove and set aside. In the same oil fry the onions until golden brown, remove one quarter of it save for later and also remove some excess oil from the pan we just need about half cup. Add the chicken, salt, pepper and ginger & garlic paste mix well, add all the spices mix let cook for 10 minutes. Add water let the chicken cook completely. Add the fried potatoes, chopped coriander, chopped mint, green chilies and frozen peas mix everything well. In a large pot or use the same that we boil the rice to assemble the Akni. Arrange a first layer of gravy following by the rice then gravy again then sliced egg and repeat until done. Cover and cook for 10 minutes on low flame.

Recipe by Laila Jugon

Reusenoise (DNB Mix) by spinningmerkaba (c) copyright 2017 Licensed under a Creative Commons Attribution (3.0) license. [ Ссылка ]...

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