Mutton Or Chicken Akhni

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MUTTON OR CHICKEN AKHNI MUTTON OR CHICKEN AKHNI In a pot braise a large onion with oil (if using mutton) if chicken little oil n ghee till pale pink. Add in 1 teaspoon whole jeera seeds 4 whole black peppercorns 4 whole elachi pods 3 pieces cinnamon sticks 4 whole cloves 3 sliced green chillies Braise till golden brown. Then add in your meat or chicken. Add: 1 tablespoon of ginger and garlic paste 1 ½ teaspoon salt ±1 ½ teaspoon turmeric 1 teaspoon of red chilies paste STIR WELL Braise for a few minutes. Add some water and let cook till meat is tender. When meat is tender and water is almost dry add the other masalas: ± 2 tablespoons chili powder 2 teaspoons dhana /jeero powder 1 teaspoon crushed chillie powder some peas Braise nicely for few minutes then add in 1 grated tomato. Cook a few minutes. add 2 tbsp plain yogurt Add 6 cups boiling water and add in potatoes about 5 cut in pieces. Let boil for a few min so potatoes start getting soft. Lower heat a bit. Add 3 cups pre soaked basmati rice and add to pot. Add some salt for taste. Add in some chopped dhania and mint and about half teaspoon garam masala powder. Let boil for a few minutes till rice starts cooking. Stir also so well so that rice doesn’t stick to the bottom. When rice is boiling nicely and water is almost drying but there must be some water then put in oven and steam for about 30 to 40 minutes at 180°C. Akni is ready when water is dried out and potatoes are soft. Serve with yoghurt, and a salad. Source and photo: AMINA WACKIE SHAIKH.

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