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Peas Akni

Ingredients:

• 1 kg mutton
  Mutton adds a rich, deep flavor to the dish as it simmers with the spices.
• 3 large onions (sliced)
  Used for braising with the mutton, adding sweetness and depth to the dish.
• 1 medium onion (for braising)
  The golden crispy onions will add texture and a touch of sweetness to the final dish.
• 3 tbsp ghee
  Ghee is key to giving the akni a rich, buttery taste.
• 2 tbsp garlic-ginger paste
  Aromatic and flavorful, this paste enhances the mutton’s natural richness.
• 1 tsp cumin seeds (jeera)
  Cumin adds earthiness and a slightly nutty flavor to the base of the dish.
• 1 tsp turmeric powder (haldi)
  Turmeric adds a warm, golden color and a subtle earthy flavor.
• 1 tsp chilli powder
  For a mild heat that balances the richness of the mutton.
• 1 tsp coriander powder (dhania)
  Coriander adds a fresh, citrusy note that lightens the dish.
• 4-5 medium potatoes (cut into quarters)
  Potatoes absorb the flavor of the mutton and spices, becoming soft and tender.
• 3 cups basmati rice
  The long grains of basmati absorb the broth and flavors, resulting in a fluffy, aromatic rice.
• ½ cup peas
  Peas add a pop of sweetness and color, balancing the spices.
• 1-1½ litres water
  This water will cook the rice and blend the spices with the mutton.
• Salt to taste

Method:

1. In a large pot, heat ghee and braise the 3 large onions until they become light golden. Set aside 1 medium onion, sliced and fried in ghee, until crispy golden, for garnishing later.
2. Add the mutton to the pot with the light golden onions. Stir in salt, garlic-ginger paste, chilli powder, cumin seeds, turmeric, and coriander powder. Mix thoroughly to coat the mutton with the spices.
3. Add the quartered potatoes and continue braising the mutton and potatoes together for a few minutes, allowing the flavors to blend.
4. Add 1 to 1½ litres of water to the pot. Cover and cook the mutton until it’s tender and the potatoes are nearly done.
5. In a separate pot, heat more ghee and braise the 3 cups of basmati rice for a few minutes until it is lightly fried. This will give the rice a rich flavor and prevent it from becoming too sticky.
6. Transfer the braised rice into the mutton and potato pot. Add the ½ cup of peas and gently stir to combine.
7. Cover the pot and let the akni cook on low heat until the rice is fully cooked, the water has evaporated, and the peas are tender.
8. Once done, sprinkle the reserved crispy fried onions on top for added texture and flavor.
9. Let the akni rest for a few minutes before serving to allow all the flavors to blend together.

Serving Suggestions:

• Serve Peas Akni with a side of cooling cucumber raita or mint chutney to complement the richness of the dish.
• A fresh green salad with a squeeze of lemon adds a nice contrast to the hearty, spiced akni.

FAQs:

1. Can I substitute the mutton with chicken?
Yes, you can use chicken instead of mutton. Just reduce the cooking time, as chicken cooks faster than mutton.

2. Can I add more vegetables?
Absolutely! Carrots, green beans, or even cauliflower would be great additions to this dish, giving it extra flavor and texture.

3. Can I make this dish less spicy?
You can reduce the amount of chilli powder or omit it entirely for a milder version of Peas Akni.

Notes:

• Be careful when braising the rice; it should be lightly toasted but not browned.
• For a more luxurious version, you can add a few strands of saffron soaked in warm water during the cooking process to give the rice a golden hue and rich aroma.

Nutritional Facts about Key Ingredients:

• Mutton: Rich in protein and iron, mutton provides essential nutrients and energy.
• Basmati Rice: A great source of carbohydrates, it provides energy and is low in fat.
• Peas: High in fiber, vitamins A and C, peas offer a sweet contrast to the spiced mutton and potatoes.
• Potatoes: A good source of potassium and carbohydrates, potatoes add substance to the meal, making it hearty and filling.

Enjoy your flavorful and comforting Peas Akni—a perfect combination of tender mutton, aromatic rice, and sweet peas!