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.

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.

Add the quartered potatoes and continue braising the mutton and potatoes together for a few minutes, allowing the flavors to blend.

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.

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.

Transfer the braised rice into the mutton and potato pot. Add the ½ cup of peas and gently stir to combine.

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.

Once done, sprinkle the reserved crispy fried onions on top for added texture and flavor.

Let the akni rest for a few minutes before serving to allow all the flavors to blend together.