CHICKEN AKNI

10 – 15 chicken pieces
5 tablespoons oil
3 onions, peeled and finely chopped
salt to taste
2 star anise
5 cardamom pods
4 cinnamon sticks
2 cloves
6 – 8 garlic cloves, peeled and finely grated
2 tablespoons of freshly grated ginger
1 teaspoon turmeric
2 tablespoons breyani or akhni masala
2 tablespoons roasted masala
6 potatoes, peeled and halved
3 cups basmati rice
fresh coriander

First, cook the rice in water and a teaspoon of salt for 7 minutes only. Strain with cold water and put one side.
In a large pot, heat the oil and add the onions, and whole spices.
Fry and stir until golden brown, add the chicken, garlic and ginger and braise on a medium heat for 10 minutes.
Next, add a cup of water and cook for 30 minutes.
Stirring occasionally, add salt and spices and braise for a few minutes to cook through the spices.
Next, add the potatoes and 2 cups of water and cook until potatoes are almost soft.
Add the rice and give one stir. Sprinkle over coriander and close with lid simmer for 15 to 20 minutes.
For a wet Ahkni add half a cup of water when adding the rice and 2 extra tablespoons of oil.
Serve with sambal.

Photo and recipe: Charmaine Thompson