SUMMAYY’S AKHNI
This is my recipe for Mutton Akni/chicken
In a pot braise a large onion with oil (if using mutton) if chicken little oil and 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
- Additional:
- 1 tablespoon ginger and garlic paste
- ½ teaspoon salt
- 1 ½ teaspoon turmeric
- 1 tablespoon red chillie paste
- Dry masalas:
- 2 tablespoons chilli powder
- 2 teaspoons dhana/jeero powder
- 1 teaspoon crushed chillie powder
- 1 chopped tomato
- 2 tablespoons plain yoghurt
- 6 cups boiling water
- 5 potatoes, cut in chunks
- 3 cups pre-soaked Basmati rice
- chopped dhania and mint
- ½ teaspoon garam masala powder
- frozen peas to taste
Braise the first 6 ingredients together till golden brown, add in your meat or chicken.
Add the additional spices and 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 and some peas. Braise nicely for few minutes then add in the chopped tomato. Cook a few minutes.
Add the yoghurt, boiling water and potatoes. Let boil for a few minutes till potatoes start getting soft. Lower heat a bit. Add the Basmati rice to the pot. Add some salt for taste. Add in chopped dhania, mint and garam masala powder.
Lets boil for a few minutes till rice starts cooking. Stir 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 180ºC.
Akni is when water is dried out and potatoes are soft.
Serve with yoghurt and papad salad.
Recipe and photo: Amina Wackie Shaikh
