12.5mlcurry powder approximately 2 1/2 tablespoons
20mlsaltapproximately 4 teaspoons to start
400grampotatoes, peeled and cubedapproximately 4 medium sized potatoes
75mlfinely chopped fresh coriander or parsleyapproximately 5 tablespoons
40 gramsbutterapproximately 3 tablespoons
How to make Akni rice
Rinse the basmati rice until the water runs clear.
Soak the rice in lukewarm to hot water for at least 30 minutes before cooking. This ensures that the rice will absorb the water and cook evenly.
Put at least 2 liters of water into a pot and bring to a boil over high heat, then add the rice. Let the water boil again then turn down the heat to medium-high and cook for /-10 minutes or until the rice is parboiled but not soft and still has a bite.
Rinse and strain the rice and put it aside, because this is one of the very last ingredients that will be added to the pot later.
In a large heavy duty pot or dutch oven add oil, cinnamon sticks, cloves, allspice, cardamom pods, cloves, onions, tomato, and saute on low to medium heat for 10 - 15 minutes until golden brown.
Add garlic, ginger, chillies, curry leaf powder, curry, coriander and cumin powders and allow this to simmer for 5 minutes.
Add 125 ml boiling water to prevent the spices burning or sticking to the pan and allow to simmer for 5 minutes on low heat.
Add the chicken pieces, cubed potatoes and salt and add another 125 ml boiling water then cook on high for 15 minutes.
Turn the heat to medium-low and simmer for a further 20-30 mins on low to medium heat. Be sure to keep checking and stirring the pot every 10-15 mins to prevent the pot from burning.
Check that the potatoes are chicken are cooked through then add the rice and give everything a really good stir to allow all the spices and flavours to combine with the rice.
Add the butter and coriander or parsley over the top of the rice and do not stir again. Cover the rice with a piece of parchment paper and close the pot with a tight fitting lid.
Cook on medium for 5 minutes then turn off the heat completely. Allow this to steam for 10-15 minutes from the residual heat. The rice should be moist and fully cooked but not wet.
Lastly, give the pot a good mix and your chicken akni is ready.
Serve with tomato and onion quick pickle sambal.
This is a family meal and meant to stretch. If you prefer less rice use only 2 1/2 cups and reduce the water accordingly.
Ginger and garlic paste can be used.
Crushed dried chillies can used instead of fresh chilies. If you like it spicy add chili powder as well.
Any long grain rice can be used, though basmati and jasmine rice (not sticky rice) are preferred.
If you do not have parchment paper, foil and cling wrap or a clean tea towel can also be used. Just placing the lid on the pot is also okay too as long as it fits tightly.