1. Heat a generous spoon of ghee in a large heavy-based pot over medium heat.
2. Add the 1 tsp whole jeera seeds, 1 tsp whole coriander seeds, and 1 tsp finely chopped curry leaves. Let them sizzle for about 1 minute until fragrant.
3. Add the 3 finely chopped onions and cook slowly for 10 to 12 minutes until nicely browned. Don’t rush because the onions give the Akhni a lot of its flavour and colour.
4. Add the 1 kg chicken pieces, 4 whole cardamom pods, 2 cinnamon sticks, 1 Tbsp ginger garlic paste, and the 3 to 4 green chili if using.
5. Cook for 15 minutes, stirring now and then so the chicken starts picking up colour.
6. Stir in the 1 tsp chili powder, 1 tsp barishap, 1 tsp turmeric, 1 Tbsp fine jeera powder, 1 Tbsp coriander masala, 1 tsp durban masala, 1 Tbsp breyani masala, and salt to taste.
7. Cook the spices for about 1 minute so they don’t taste raw.
8. Add the 1 cup Greek or Bulgarian yoghurt and the 1 1/2 liquidized tomatoes.
9. Cook uncovered for 10 to 12 minutes until the sauce thickens slightly and the oil starts showing around the edges.
10. Add the 5 peeled and halved potatoes.
11. Cover and cook for another 10 minutes so the potatoes start softening a little before the rice goes in.
12. Stir in the 1/2 cup chopped dhania.
13. Pour in enough boiling water to cook the rice properly.
14. You want enough liquid for the 3 1/2 cups of basmati rice to cook without becoming mushy. Usually, around 6 to 7 cups total liquid works well, depending on your rice and how much gravy is already in the pot.
15. Taste the liquid before adding the rice. It should taste slightly saltier than you’d expect because the rice will absorb a lot of the seasoning.
16. Add the 3 1/2 cups of rinsed basmati rice and mix gently.
17. Cook uncovered over medium heat, stirring lightly once or twice so the rice cooks evenly.
18. Once the rice is almost done and most of the liquid has reduced, lower the heat.
19. Cover the pot with greaseproof paper or foil, then place the lid tightly on top.
20. Steam on low heat for 20 to 30 minutes until the rice is fully cooked and the potatoes are soft. Let it rest for 10 minutes before serving so the rice settles properly.
21. Serve hot with pappadums, extra yoghurt, and sambals on the side.

Optional Layered Method

1. If you prefer a cleaner rice texture, cook the chicken and potatoes separately first until the gravy is thick and rich.
2. In another pot, boil the rice until it’s about 80% cooked.
3. Layer the chicken mixture at the bottom, spoon the rice over the top, cover tightly with foil and a lid, then steam on low heat for 20 minutes.