Gosht ni Akni with Kachumber Salad

Instructions

1. 1

   Marinate Mutton & Prep Rice

   • In a large bowl, combine the mutton pieces, curd, ginger-garlic paste, slit green chilies, turmeric powder, red chili powder, coriander powder, garam masala, and 1 tsp of salt.
   • Mix thoroughly to ensure the mutton is evenly coated. Cover and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
   • While the mutton marinates, rinse the basmati rice under cold water until the water runs clear. Soak the rice in fresh water for 30 minutes, then drain it completely in a colander.
2. 2

   Prepare Birista (Fried Onions)

   • Heat the sunflower oil in a heavy-bottomed pan or kadai over medium heat.
   • Add half of the thinly sliced onions (approx. 150g) to the hot oil. Fry, stirring occasionally, for 10-12 minutes until they turn deep golden brown and crispy.
   • Using a slotted spoon, remove the fried onions and spread them on a paper towel to drain excess oil. This is your birista. Set aside for garnish. Reserve the remaining onions for the masala.
3. 3

   Cook the Mutton Masala

   • In a pressure cooker or a heavy-bottomed pot, heat the ghee over medium-high heat.
   • Add the whole spices: cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for 30-45 seconds until they become fragrant.
   • Add the remaining half of the sliced onions and sauté for 6-8 minutes until they are soft and golden.
   • Add the marinated mutton to the cooker. Cook on high heat for 5-7 minutes, stirring frequently, until the mutton is well-seared and the raw smell of the masala disappears.
   • Stir in the chopped tomatoes and potato quarters. Cook for another 4-5 minutes until the tomatoes soften and start to break down.
   • Add 1 cup of hot water and the remaining 0.5 tsp of salt. Stir well. Secure the lid of the pressure cooker.
   • Pressure cook on high heat for 4-5 whistles (about 15 minutes). Then, reduce the heat to low and cook for another 10 minutes. Allow the pressure to release naturally before opening the lid.
4. 4

   Combine Rice and Cook the Akni

   • Once the pressure has released, open the cooker. Check the mutton; it should be tender. You should have a thick, flavorful gravy.
   • Gently layer the drained basmati rice over the mutton masala. Pour 1.5 cups of hot water over the rice.
   • Stir very gently just once to combine, being careful not to break the rice grains. The water level should be about 1 inch above the rice mixture.
   • Taste the water and adjust the salt if necessary. It should taste slightly saltier than you prefer, as the rice will absorb the salt.
5. 5

   Dum Cooking (Slow Steam)

   • Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to the lowest possible setting.
   • Cover the pot with a tight-fitting lid. For a better seal, you can place a clean kitchen towel under the lid or seal the edges with dough.
   • For best results, place a flat tawa (griddle) on the stove and put the cooker on top of it. This ensures gentle, even heat and prevents the bottom from burning.
   • Cook on 'dum' for 18-20 minutes, until all the water is absorbed and the rice is perfectly cooked and fluffy.
   • Turn off the heat and let the akni rest, covered and undisturbed, for at least 10-15 minutes. This allows the flavors to meld and the rice grains to firm up.
6. 6

   Garnish and Serve

   • Open the lid and gently fluff the rice from the sides using a fork or a spatula.
   • Garnish generously with the prepared birista, chopped coriander leaves, and mint leaves.
   • Serve the Gosht ni Akni hot with a side of cooling raita, kachumber salad, or papad.