Akni (Pilau)
It is an indigenous dish that involves practised technique and meticulously measured ingredients. The word is derived from the Persian word Yakhni, which means the stock of broth.
Ingredients
- 1 lamb or beef or 1*3 lbs chicken cut into 10 pieces
- 3 cups rice,washed and soaked for1/2 hours
- 150 grams yoghurt
- 2 tomatoes,chopped
- 2 large onions,sliced lengthwise
- 4 green chillies
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 2 teaspoons cumin seeds
- salt to taste
- 1 cup oil
- 6-8 medium sized potatoes,peeled and halved
- 3 pods of cardamom (for whole garam masala)3 sticks of cinnamon (for whole garam masala)
- 3 sticks of cinnamon (for whole garam masala)3 cloves (for whole garam masala)
- 6 black peppercorns (for whole garam masala)
Instructions
- Add garlic, ginger, salt, 2 green chillies and y0ghurt to the meat or chicken and cook until tender
- Heat the oil In a saucepan and fry the onions until light brown 3 In the meantime, add the cumin seeds and whole garam masala to Yacup of water
- As soon as the onions are light brown add the contents of the above cup
- Add the cooked meat or chicken (without stock) and fry well
- Add the remaining whole green chillies and the tomatoes to the meat
- Then add the potatoes, mix well and add approximately 5 cups made up of hot water and stock
- Bring to the boil, add sett° taste
- Add the drained rice end bring back to the boil stirring gently once only
- Cover and let it simmer on very low heat until cooked
- Leave to steam dry either on a warm element or in a medium oven at 160.0 (Gas Mark 3or325'F)tor 1/2 hour