Akni. By Fatima Asif Latif.
2kg mutton cut and washed.
2 onions diced
2 tins all gold peeled and chopped tomato (liquidize)
3 1⁄2 cups basmati rice
4 potatoes peeled.
In pot add about 1⁄2 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 1⁄2 teaspoon dhana, 2 teaspoon jiro(cumin), 1 teaspoon (or more) fine red chillie powder, 1 teaspoon coarse red chillies, 1⁄2 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 @ 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.
Serve with raita, kachoomar and papad.