Guest? Now, however, the delivery boy will come to the gate of the house with the food of your choice with a single click online. However, the fear of oil and spices in the food bought from the hotel. Where is the sincerity! If so, now the way?
Everyone loves to eat polao. And if the chicken is mixed in that polaway, then what will happen? Make Kashmiri Akhni Polao mixed with chicken to surprise the guests. The word ‘akhni’ means spicy stock or soup. In this cooking, the rice of polao is boiled in the water of this akhni. This dish is best not only in taste but also in smell.
Akhni polao itself is a 'flower pot mill'! So there is no need to serve any other terms of chicken mutton separately. Serve with akhni polao, raita and salad for lunch or dinner. What is needed and how to make it, remains.

Materials:


Chicken meat: 500 grams Govindbhog rice: 2 cups Oil: 4 - 5 tablespoons Salt: Like to taste
Fennel: 1 tablespoon
Ginger paste: 1 tablespoon Garlic paste: 1 tbsp Onion crumbs: 1 cup Raw chilli: 6 Cinnamon, cardamom, bay leaves, cloves For making akhni water Ginger powder: 1 tablespoon Whole garlic: 5/6 Onion: Cut into pieces: 2 Salt: Like to taste Whole dried chillies: 4 Whole cumin: 1 tbsp Whole coriander: 1 tbsp Whole pepper: 1 teaspoon Cloves: 6
Cinnamon: 4 pieces Large black cardamom: 2 Small cardamom: 4 Koya bay leaves: 3

Method:


First, take water in a pot and add ginger, garlic and onion. Take all the remaining dry spices in a cloth, tie them like a bundle and put them in water. Now put the chicken pieces in this water too. Bring to a boil over low heat. Once the chicken is cooked and smells good, strain the water into a separate container. Put the chicken in a separate container. Discard the spices.




Heat oil in a pan to make polao. Then add whole hot spices, raw chilli, onion, ginger paste and garlic paste in the oil. Drain all together and fry with polao rice. When the rice is fried, add akhni water to it. When the water boils, add salt and raw chilli. Fry the boiled meat in oil. When you want it to be 75 per cent cooked, cover the pot with the fried meats and cook the polenta on low heat. Sprinkle barista and serve hot Kashmiri Akhni Polao.