Ingredients: Chicken ½ kg, Rice 1 kg, coriander and mint leaves, cumin, cinnamon, cardamom, pepper, green chilies, garlic, ginger and salt.
Marinate the chicken well in advance; an hour before by adding hung curd, salt, turmeric, ginger-garlic paste and lemon juice. Leave it to rest with some mint leaves sprayed over it.
Preparation method: Soak the rice for half an hour. During this time, prepare dry masala for the green rice by pounding cumin seeds, black pepper, cinnamon stick. Remove from the mixer and blend fistful of fresh coriander and mint leaves, 4-5 green chilies and 1 tbsp of ginger garlic paste. Just add a little bit of water to get a wet paste. Its consistency is not at all important. What counts is its green color ;).
Take a deep vessel and heat 3 tbsp of oil. Sprinkle a few cardamoms and bay leaves, if you have to get an aromatic flavor to your dish. Now place the dry grind powder into the vessel; few seconds later, add the wet paste too. Wait till oil begins to leave the sides of the dish.
Place the chicken pieces into it and mix them carefully with the masala. After 5 minutes, pour the soaked rice inside the dish, then add 1 small glass of water and salt to taste.
Remember this recipe is “dumpukht” meaning, cooked on slow-flame. Therefore,water is taken just about in required quantity; as this dish will be cooked on slow flame all the time. As you know the well-marinated chicken and rice that has already been soaked will aide the cooking process. And since the dish will be covered on slow heat; moisture will gather inside the vessel giving the ingredients the required amount of water for cooking.
Cover the vessel with a lid and place a heavy object or pan over it, so that air does not leave out from the vessel. Alternatively, you can take dough meant for making bread; and place it covering the mouth of the vessel and the lid by binding them shut together.
Cooking time is approximately 40 mins on slow flame.
A fresh natural aroma will filter in your kitchen and you’d know that the dish is done!!
To compliment Akhani/ Green Rice; deep fry any starter of your choice. Here, I have taken some crispy samosas with Chinese Manchurian filling (without Manchurian balls) ) and some yoghurt mixed with cucumber, onion, melon seeds and honey.
Take a bowl when the rice is cooked and serve hot garnished with mint leaves. Enjoy making this dish and serving it to your loved ones.