Cooking With Bibi Aysha
Recipe of the week: Green Akhni using chicken
This recipe is divided into four parts.
STEP 1:
INGREDIENTS:
For chicken:
-1 whole chicken disjointed & cut into pieces. Can also use 1 kg of chicken fillets cut into big pieces.
-2 tsp salt
-¹/² tsp turmeric powder
-1 tsp white pepper
-2 tsp ground cumin powder
-2 tsp ground coriander powder
-2 tblsp lemon juice
Marinate the chicken in the above spices and lemon juice for a few minutes then leave aside.
STEP 2:
INGREDIENTS for the vagaar/pot
-3 tblsp ghee
-¹/⁴ cup oil
-2 medium sized onions, grated
-3 whole green chillies
-3 cardomom pods
-3 cinnamon sticks
-4 whole cloves
-5 whole peppercorns
-1 tsp whole cumin(jeera)
-1¹/² tblsp ground garlic
-1 tblsp ground ginger
-2 tsp ground green masala
Add the ghee and oil together into a large pot and when the ghee melts, add all the other ingredients and braise until the onions are golden brown.
STEP 3:
INGREDIENTS:
-¹/² cup cream
-¹/² cup natural yoghurt
-¹/² cup ground almonds or cashew nuts or pistachios optional
-2¹/² tblsp green chutney
-handful of fresh coriander with stalks, roughly chopped
-1 medium-sized tomato, grated
-5 medium-sized potatoes, cut in halves and fried
-Add all the ingredients together and mix well.
-Now add the marinated chicken into this mixture and combine.
-Transfer the chicken mixture to the pot with the vagaar then add the following:
-3 tsp ground coriander powder
-2 tsp ground cumin powder
-2 tsp crushed red chilli flakes
-1 tsp garam masala
Mix everything together and leave to cook over medium heat until the chicken is done. Add water if necessary.
STEP 4:
INGREDIENTS:
-2¹/² cups Elate Basmati Rice washed
-2¹/² tsp salt.
-Once the chicken is cooked, add 5 cups of water into the pot and bring to a boil.
-Now add the washed rice and the salt.
-Leave on high heat for a few minutes then lower the heat and leave to cook until the rice is done and fluffy.
Garnish with chopped coriander leaves.
Serve with spiced sour milk/dhai, fried papri and ENJOY!
