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 and
3 sliced green chilis.
Braise till golden brown.
Then add in your meat or chicken.
Add a tablespoon of ginger and garlic paste ; 1 n half tsp salt and about 1 and1/2 tsp turmeric; a tsp of red chilies paste;
STIR WELL
. Braise for a few minutes.
Add some water ..
Let cook till meat is tender.
When meat is tender and water is almost dry add the other masalas
About 2 tablespoons chili powder, 2 teaspoons dhana /jeero powder, crushed chillie powder 1 tsp.
add 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 n water is almost drying but there must be some water then put in oven n steam for bout 30 to 40 minutes at 180 degrees..
Akni is ready when water is dried out n potatoes are soft. Serve with yoghurt, and a salad
Source and photo: AMINA WACKIE SHAIKH