Tender mutton and soft potatoes cooked with fragrant basmati rice in a yogurt-based masala. This one-pot meal from Gujarati Bohra cuisine is a true comfort food, perfect for family gatherings.
Prep30 min
Cook60 min
Soak30 min
Servings4
Serving size: 2.5 cups
745cal
44gprotein
84gcarbs
Ingredients
500 g Mutton (Bone-in, cut into 2-inch pieces)
1.5 cup Basmati Rice (Rinsed and soaked for 30 minutes)
300 g Onion (About 2 medium, thinly sliced)
300 g Potato (About 2 medium, peeled and quartered)
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
Aromatic, perfectly spiced Gosht ni Akni with fresh kachumber – a protein-packed, soul-satisfying comfort food!
This gujarati dish is perfect for dinner. With 792.85 calories and 45.96g of protein per serving, it's a nutritious choice for your meal plan.
25gfat
0.5 cup Sunflower Oil (For frying onions (birista))
1 inch Cinnamon Stick
5 pcs Cloves
4 pcs Green Cardamom
1 pcs Bay Leaf
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
1 tsp Garam Masala
1.5 tsp Salt (Adjust to taste)
2.5 cup Water (Hot)
3 tbsp Coriander Leaves (Chopped, for garnish)
2 tbsp Mint Leaves (Chopped, for garnish)
Instructions
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
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
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
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
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
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.
48cal
2gprotein
11gcarbs
0gfat
Ingredients
200 g Red Onion (about 2 medium, finely chopped)
240 g Tomato (about 2 medium, deseeded and finely chopped)
300 g Cucumber (about 1 large, peeled and finely chopped)
1 pc Green Chili (optional, finely chopped)
2 tbsp Lemon Juice (freshly squeezed)
3 tbsp Coriander Leaves (freshly chopped)
0.5 tsp Salt (or to taste)
0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
0.5 tsp Chaat Masala
0.5 tsp Roasted Cumin Powder (bhuna jeera powder)
Instructions
1
Prepare the Vegetables (8 minutes)
Wash all vegetables thoroughly.
Peel the cucumber and finely chop it. Deseed the tomatoes and finely chop them.
Finely chop the red onion. If using, finely chop the green chili.
Place all the chopped vegetables into a large mixing bowl.
2
Combine and Season (1 minute)
Add the roasted cumin powder, chaat masala, Kashmiri red chili powder, and salt to the bowl with the vegetables.
Pour the freshly squeezed lemon juice over the mixture.
3
Toss and Serve (1 minute)
Add the freshly chopped coriander leaves.
Gently toss everything together until the vegetables are evenly coated with spices.
Serve immediately to enjoy the best texture and crunch. Do not let it sit for long after adding salt.