Nailah Halim’s oven akhni

Ingredients

- 2.5kg chicken pieces, washed

- 1kg potatoes

- 3 large onions

- 3 medium tomatoes

- 2 cups cooking oil

- 125g butter or margarine

- 2 cups of mixed fresh vegetables

- 5 big pieces of stick cinnamon

- 2 tablespoon ground jeera and koljana

- 2 tablespoons Fargo’s pickle masala

- 3 teaspoon turmeric

- 2 heaped tablespoon garlic and ginger

- 3 heaped teaspoons garam masala (or you can make your own. See recipe)

- 1kg rice (long grain Basmati or parboiled rice)

- Salt to taste

- 3 cups plain yoghurt

Method

Preheat the oven on 220°C.

Braise two onions, one cup of oil and stick cinnamon until golden brown.

Add tomatoes, garlic and ginger and braise for a further five minutes.

Add all the masala, and braise for five minutes.

Add chicken pieces, salt and potatoes and cook for 10-15 minutes.

Cook rice halfway and drain well.

Mix chicken and rice and add mixed veg.

Braise the other onion with the other cup of oil and the 125g of butter.

Spread over the food.

Cover the food with grease-proof paper then seal the lid with foil.

Bring the oven heat down to 180 degrees and bake for 30 minutes.

Then lower the heat further, to 120 degrees, and bake for 75 minutes.