Akni. By Fatima Asif Latif.
2kg mutton cut and washed2 onions diced2 tins all gold peeled and chopped tomato (liquidize)3 ½ cups basmati rice4 potatoes peeled.In pot add about ½ cup or more oil.
Add onions, 2-3 peppercorns, 2 cinnamon sticks, 2 Elachi (cardomom). Cook till onion is golden brown.Add in mutton, 2 teaspoon ginger garlic, 1 teaspoon salt and 1 teaspoon tumeric and water. Cook for 1 hour.
While meat is cooking in a separate dish mix 2 ½ teaspoon dhana, 2 teaspoon jiro(cumin), 1 teaspoon (or more) fine red chillie powder, 1 teaspoon coarse red chillies, ½ teaspoon tumeric,2 teaspoon chilli garlic paste, 2 sachets tomato paste, liquidised tomatoes, grounded fresh coriander leaves, 2 tablespoon lemon juice. Mix and cut potatoes into 3 or 4 pieces depending on size add into masala mixture.
Once meat has cooked for an hour and in masala and bring to a boil. Preheat oven at 180° so long. Then wash rice 3 times and and into meat and masala with 6-7 cups of water, salt, and red chilli powder. Once this mixture is boiling and oven is preheated put pot in and steam for an hour. Stir occasionally.
INFO & TIPS
Serve with raita, kachoomar and papad.