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.
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.
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.
This gujarati recipe takes 90 minutes to prepare and yields 4 servings. At 745.35 calories per serving with 44.17g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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.
Pro Tips
1For the most flavorful Akni, use bone-in mutton pieces as the bones add a lot of richness to the gravy.
2Ensure the curd is at room temperature and well-whisked before adding to the marinade to prevent it from splitting.
3Do not skip the resting time after cooking. It is crucial for achieving separate, fluffy grains of rice.
4Placing a tawa under the pot during the 'dum' cooking stage prevents the rice and masala at the bottom from scorching.
5The amount of water for the rice can vary slightly depending on the age and quality of the basmati rice. Adjust if you know your rice needs more or less water.
Recipe Variations
Chicken Akni
Chicken Akni
Replace mutton with bone-in chicken pieces. Reduce the pressure cooking time to 2 whistles (about 10 minutes) or simply cook in an open pot for 20-25 minutes until the chicken is cooked through.
Vegetable Akni
Vegetable Akni
For a vegetarian version, replace mutton with a mix of vegetables like carrots, peas, beans, and cauliflower, along with paneer or soya chunks. Skip the pressure cooking step and cook the vegetable masala for 10-12 minutes before adding the rice.
Spicier Version
Spicier Version
Increase the number of green chilies, add 1/2 tsp of black pepper powder along with the other spices, or use a spicier variety of red chili powder.
Health Benefits
✨
Excellent Source of Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
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Rich in Iron
Red meat like mutton is a fantastic source of heme iron, which is easily absorbed by the body and helps in preventing iron-deficiency anemia and boosting energy levels.
✨
Provides Sustained Energy
The combination of complex carbohydrates from basmati rice and fats from ghee provides a steady release of energy, keeping you full and energized for longer.
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Beneficial Spices
The recipe uses spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory, antioxidant, and digestive health benefits.
Frequently Asked Questions
What is Gosht ni Akni?
Gosht ni Akni is a traditional one-pot rice and meat dish from the Bohra community of Gujarat, India. It's a type of pulao where marinated mutton and potatoes are cooked together with fragrant basmati rice, creating a rich and flavorful meal.
What is the difference between Akni and Biryani?
The main difference lies in the cooking method. Akni is a 'pulao' style dish where raw, soaked rice is cooked together with the meat gravy in one pot. Biryani typically involves layering par-cooked rice with a separately cooked meat curry and then steaming them together ('dum').
Is Gosht ni Akni healthy?
Gosht ni Akni is a balanced meal providing protein, carbohydrates, and fats. However, due to the use of red meat and ghee, it is high in calories and saturated fat. It's a wholesome dish best enjoyed in moderation as part of a balanced diet.
How many calories are in one serving of Gosht ni Akni?
A typical serving of approximately 520 grams of Gosht ni Akni contains around 750-850 calories, depending on the fat content of the mutton and the amount of ghee and oil used.
Can I make this without a pressure cooker?
Yes, you can. Cook the mutton masala in a heavy-bottomed pot with a lid. It will take significantly longer for the mutton to become tender, approximately 1.5 to 2 hours on low heat. Ensure you add enough water to prevent it from drying out.
Why did my rice become mushy?
Mushy rice is usually caused by too much water or over-stirring. Ensure you use the correct rice-to-water ratio (typically 1:1.5 after accounting for gravy) and stir the rice very gently only once after adding it to the pot.
