Mutton Akhni

Recipe from: 9/1/2009 12:00:00 AM

Ingredients 25
Servings 8
Time 90

Ingredients

  • 1
    kg
    mutton pieces
  • 0
    6 medium potatoes, peeled and halved
  • 0
    1 heaped tsp of saffron (optional)
  • 250
    ml
    (1 cup) boiling water
  • 0
    3 large onions, finely chopped
  • 15
    ml
    (1 Tbsp) butter or margarine
  • 250
    ml
    (1 cup) buttermilk
  • 0
    1 large whole fresh green chilli, slit open
  • 15
    ml
    (1 Tbsp) garlic and ginger paste
  • 125
    ml
    (1/2 cup) chopped fresh dhania
  • 12.50
    ml
    (2 1/2 tsp) salt, to taste
  • 12.50
    ml
    (2 1/2 tsp) red leaf masala
  • 10
    ml
    (2 tsp) ground jeera
  • 5
    ml
    (1 tsp) chilli powder
  • 10
    ml
    (2 tsp) mother-in-law masala
  • 10
    ml
    (2 tsp) turmeric
  • 1
    kg
    basmati rice
  • 250
    ml
    (1 cup) ghee
  • 7.50
    ml
    (1 1/2 tsp) jeera seeds
  • 5
    ml
    (1 tsp) mustard seeds
  • 0
    2 bay leaves
  • 0
    6 cardamom pods, slit open
  • 0
    4 pieces of stick cinnamon
  • 60
    ml
    (1/4 cup) water
  • 250
    ml
    (1 cup) buttermilk
 

Method

65
 
Wash the mutton pieces, drain and set aside. Boil the potatoes in a little water, with salt to taste, till half-cooked and still firm. Infuse the saffron in the boiling water and set aside. Pan-fry 1 chopped onion in 15 ml (1 Tbsp) of the butter and set aside.
Place the mutton pieces in a large mixing bowl and add the buttermilk, green chilli, garlic and ginger paste, dhania, salt, red leaf masala, ground jeera, chilli powder, mother-in-law masala, wet khokni masala and turmeric. Mix thoroughly, ensuring that all of the mutton pieces are covered in the marinade. Set aside for 1 hour.
Rinse the rice in a colander, drain and place in a large pot on medium to high heat. Add water to reach halfway and add 45 ml (3 Tbsp) salt. Boil till half-cooked (the rice grains should be firm). Transfer to a colander and rinse under cold running water. Drain and set aside.
To a large pot on medium to high heat, add the ghee and heat. Add the remaining chopped onions along with the jeera seeds, mustard seeds, bay leaves, cardamom seeds and cinnamon and braise till golden in colour. Add the marinated mutton pieces along with the marinade, the 60ml (1/4 cup) of water and simmer on medium heat for about 30 minutes, or till the meat is tender and cooked.
Arrange the potatoes between the mutton pieces and spoon the rice directly on top. Pour the fried onion with the melted butter over the rice, and lastly pour the cup of water containing saffron over the rice and onions. Steam, covered, for 35 minutes. Remove the heat and serve dhai and tomato and onion salad.
Note: All akhnis and breyanis should be dished from the bottom up.
Variation: The mutton may be substituted with chicken pieces (thigh, drumstick, wing and breast,) and prepared in exactly the same manner. Note that the breast portion should be halved.
 

Read more on: slow cook
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.