Chicken Akhni

🍚 Chicken Akhni combines rice, meat, and potatoes in one fragrant preparation.

Ingredients

• 900 g boneless, skinless chicken
• 400 g dry basmati rice
• 500 g potatoes
• 250 g onion
• 250 g tomato
• 150 g plain yogurt
• 30 g oil
• 12 g garlic
• 12 g ginger
• 12 g mild masala
• 3 g cumin
• 2 g turmeric
• 1 cinnamon stick
• 5 g salt
• 550 ml hot water, to adjust

Preparation

Cut the chicken into 4 cm pieces. Mix with yogurt, garlic, ginger, masala, and turmeric. Let rest for 30 minutes in the refrigerator.

Rinse the rice and drain it. Slice the onion and cut the potatoes into 2 to 3 cm cubes.

Sauté the onion in oil for 10 minutes with cumin and cinnamon. Add the chicken and its marinade, then cook for 10 minutes, stirring.

Add tomato, potatoes, and salt. Cover and cook for 15 minutes, adding a little of the planned water if necessary.

Spread the rice over the preparation. Add the remaining hot water; the quantity may need adjustment depending on the rice and the liquid already present. Cover and cook very gently for 20 to 25 minutes.

Check a portion of chicken thoroughly, a potato cube, and the rice. If the latter remains firm, add a little hot water and continue cooking covered.

Turn off the heat and let rest for 10 minutes. Remove the cinnamon then gently fluff the rice with a fork before serving.