Gosht ni Akni

1. 1
   prep · ~30 min

   Soak the rice and prep the saffron.

   1.Wash 2 cups basmati rice in several changes of water until water runs clear.

   2.Soak the rice in fresh water for 30 minutes, then drain completely.

   3.Soak 6 strands of saffron in 2 tablespoons of warm water and set aside.
2. 2
   fry · ~10 min

   Fry the onions until golden and crisp.

   1.Heat 2 tablespoons oil in a frying pan over medium heat.

   2.Add all the sliced onions and fry, stirring often, until deep golden brown and crisp.

   3.Remove half the fried onions and set aside on paper towels for garnish.

   4.Leave the remaining half in the pan.

   TIPDon't rush the onions — deep, even browning builds the dish's signature flavor.
3. 3
   fry · ~5 min

   Pan-fry the potatoes.

   Add the halved potatoes to the same pan with the remaining onions. Fry until the skin turns light golden and forms a thin crust, about 4-5 minutes. Remove and set aside.

4. 4
   saute · ~5 min

   Build the masala base.

   1.Heat 3 tablespoons ghee in a pressure cooker over medium heat.

   2.Add cumin seeds, green cardamom, cinnamon stick, black peppercorns, cloves, and bay leaves. Sauté until fragrant, about 30 seconds.

   3.Add ginger paste, garlic paste, and slit green chilies. Sauté for 1 minute until the raw smell fades.

   4.Add chopped tomatoes and cook until they soften and release their juices, about 3-4 minutes.
5. 5
   saute · ~8 min

   Cook the mutton with spices.

   1.Add the mutton pieces to the pressure cooker along with turmeric powder, red chili powder, cumin powder, coriander powder, and salt.

   2.Mix well and sear the mutton on high heat for 3-4 minutes until it changes color.

   3.Lower the heat, add whisked yogurt, and stir continuously for 2 minutes to prevent curdling.

   4.Add 2 cups of water and stir to combine.

   TIPStir the yogurt constantly on low heat — sudden high heat will split it.
6. 6
   pressure cook · ~20 min

   Pressure cook the mutton.

   Close the pressure cooker lid and cook on medium heat. After the first whistle, lower the heat and cook for 15-18 minutes, or until the mutton is tender. Turn off the heat and let the pressure release naturally.

7. 7
   assemble · ~3 min

   Layer the rice and potatoes for dum.

   1.Open the pressure cooker once pressure has fully released. Check that mutton is tender.

   2.Gently spread the drained rice in an even layer over the cooked mutton and its broth. Do not stir.

   3.Nestle the fried potatoes into the rice layer.

   4.Pour the saffron-infused water in streaks over the rice.

   5.Sprinkle garam masala, half the reserved fried onions, and 1 cup of water over everything.

   6.Cover with a tight-fitting lid. If the lid is loose, seal it with dough or a heavy weight.

   TIPDon't stir after adding the rice — keeping distinct layers is key to Akni's texture.
8. 8
   steam · ~18 min

   Steam on dum until the rice is fluffy.

   Place the pot on very low heat and cook for 15-18 minutes. The rice should steam fully and every grain should separate. Turn off the heat and let it rest, covered, for 5 minutes.

   TIPUse the lowest possible flame and a tawa (griddle) under the pot to prevent the bottom from burning.
9. 9
   assemble · ~2 min

   Gently fluff and serve.

   1.Uncover the pot and gently fluff the rice with a fork, mixing the layers lightly.

   2.Transfer to a large serving platter.

   3.Garnish with remaining fried onions, chopped coriander leaves, and mint leaves.

   4.Serve hot with chilled raita.

   TIPUse a fork, not a spoon, to avoid breaking the delicate basmati grains.

Cuisines we love