A pot of Akhni

My Daadie used to make the yummiest akhni ever. With melt in your mouth butteriness. 

Here is my mums recipe, which I converted into a lactose free version. 

You will need: 

2 onions finely sliced

3 ( of each) cloves, garlic and cinnamon sticks 

6 potatoes  ( I add sweet potatoes as well) 

8 pieces chicken 

1/3 cup of oil

4 tbsn garlic and ginger 

2 level tspn chillie powder 

1 tspn tumeric 

2 cups rice

4 cups water

In a large pot, let the onions soften in oil with the whole spices. 

Prep the chicken and potatoe while this softens. 

Once onions are tender and have adopted the yellow in the oil, add the spices and g&g. Burn it a little (this is called vagaar). 

Add your potatoe and chicken. Boil for a few minutes. 

Then add your rice with 4 cups of water. Let it cook on low for an hour. 

Serve with yougurt, peas, atchar and beetroot in a jar.