Delicious Akhni

Last night I tried Aayi's Chicken Birynai with Cocount Milk Recipe, or Gujarati's like to call it akhni, when the rice has not been boiled separately. I made slight adjustments to her recipe, but overall it was fantastic, the coconut milk gives it a lovely creamy flavour. I will be making this regularly. Give it a try. Sorry I don't have a picture, as I was too eager to tuck in!

Aayi's Akhni Recipe (adjusted)

Ingredients:
1/2 chicken or 4 chicken pieces
1 1/2 cups rice (any rice)
1/2 cup mixed veg
2 cups(1 can) light coconut milk
3/4 cup onion slices
1/2 cup tomato
4-5 strands coriander leaves
1 tea spn coriander powder
1-2 tea spns chilli powder
3 green chillies (I left that out and added more chilli powder instead)
1 tea spn ginger paste
1 tea spn garlic paste
Ghee/Oil
Salt

Whole Spices :
4-5 cloves
2″ cinnamon
4 green cardamom

Method:

1. Heat ghee/oil (I add both ghee and oil) and add all whole spices. Now add onion and fry till they are brownish.

2. Add chicken along with ginger paste, garlic paste, green chilies (chopped finely or made into paste), chilli powder, coriander powder and salt to chicken pieces and fry for 3-4 minutes.

3. Add rice, vegetables, tomato and fry for few more minutes.

4. Pour in the coconut milk and about 1 and 1/2 cups water, salt, mix well.

5. Cover the lid and cook on a medium heat till done.

6. Garnish with coriander leaves. Serve with raita or green chutney.