Akni is a spicy one-pot Indian rice wonder
20ml cooking oil
2 Tablespoon butter
2 large onions, finely chopped
1 green pepper chopped
1kg lamb/mutton pieces (or thick rib)
1 cup Buttermilk
1 green chilli finely chopped
15ml salt or to taste
15ml fresh grated ginger & garlic
5ml jeera powder
15ml ground coriander powder
5ml ground fennel/soomph
5ml Garam masala
15ml Suhana mild chilli powder
5ml Mother in law masala
1 whole clove
3 cardamom pods
3 pieces stick cinnamon
4 medium potatoes peeled and quartered
100ml hot water as needed
4 x 250ml uncooked Basmati rice
60ml chopped dhanya.
Heat oil and butter in a large pot and add the onions and braise until golden brown and soft. Add chopped green peppers and buttermilk.
Add the meat, spices and cook covered over medium heat until meat is tender
Add potatoes and water and cook for another 10 mins.
Pour over rice, add enough water to cook the rice. Fast boil rice without stirring.
When settled stir well and steam covered for 20/30 minutes or until the rice is done.
Add 100g butter.
Garnish with dhanya and serve with onion salads and dhay.
250 ml Buttermilk
1 clove grated garlic
chopped English cucumber
1 deseeded green chili
salt and chopped dhanya
Prepared, tried and tested by Feriel Sonday