indianMediumnon vegetariangluten freenut free

Gosht ni Akni

Name: Gosht ni Akni
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g mutton (bone-in, cut into medium pieces); 2 cup basmati rice (soaked for 30 minutes, drained); 0.5 cup yogurt (thick, whisked until smooth); 3 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, finely chopped); 2 pcs potato (medium, peeled and halved); 2 tsp ginger paste; 2 tsp garlic paste; 3 pcs green chili (slit lengthwise); 3 tbsp ghee; 2 tbsp oil (for frying onions and potatoes); 1 tsp cumin seeds; 4 pcs green cardamom (lightly crushed); 2 inch cinnamon stick (broken into pieces); 6 pcs black peppercorns; 4 pcs cloves; 2 pcs bay leaf; 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp cumin powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 6 pcs saffron (strands, soaked in 2 tbsp warm water); 2 tbsp coriander leaves (chopped, for garnish); 1 tbsp mint leaves (chopped, for garnish); 3 cup water (for cooking rice and mutton)

RATING

4.4/5(32)

TASTE SCORE

9/10

A fragrant Bohri one-pot wonder where tender mutton and basmati rice steam together in a rich, spiced broth. Every grain soaks up the essence of whole garam masala, yogurt, and tomatoes, while fried potatoes and crisp onions add layers of texture. A celebratory dish that fills the kitchen with the aroma of ghee and saffron.

PREP

30m

COOK

60m

SERVES

1 KATORI

996 cal

SERVINGS

METHOD · 9 STEPS

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.
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.
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.
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.
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.
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.
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.
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.
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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use bone-in mutton for a richer, deeper broth that coats every grain of rice.
2
Fry the onions until deep mahogany — this is the single most important flavor builder.
3
Soak the basmati for exactly 30 minutes; over-soaking makes grains mushy during dum.
4
Seal the pot with whole-wheat dough around the lid to trap steam perfectly.
5
Place a heavy tawa (flat griddle) under the pot on low heat to prevent burning the bottom.
6
Let the pressure release naturally — forcing it open will make the mutton tough.
7
Add the yogurt off high heat and stir without pause to avoid curdling.

RECIPE VARIATIONS

Adapt it for your goals.

High Protein

High-Protein

Swap half the rice with cauliflower rice and use chicken breast instead of mutton. You get a lower-carb, high-protein version that still carries all the aromatic spice layers.

Vegan

Replace mutton with soy chunks (nuggets) and use coconut yogurt instead of dairy. Soak soy chunks in hot salted water before cooking. You lose the meaty depth but gain a clean, protein-rich dish.

Egg based Akni