In a large pot, boil the mutton or chicken with cumin seeds, coriander seeds, black peppercorns, fennel seeds, garlic-ginger paste, onion chunks, and a bay leaf. Let it cook until the mutton is almost done or the chicken is half done.

Strain the meat from the broth, setting both aside. Discard the cooked masala (spices and onion), but keep the broth—this is crucial for flavoring the rice later.

In a separate pot, heat ghee and braise the sliced onions until golden and crispy. Remove half of the fried onions and set them aside for garnishing.

In the same ghee, add the strained meat. Add cardamom pods, cloves, cinnamon stick, and whole black peppercorns. Stir in half of the fried onions and cook until the meat is fully done.

Stir in 1 cup of yogurt and 1 tsp chilli powder, mixing thoroughly. Cook until the yogurt is well-incorporated into the meat, then set the meat mixture aside.

In the main pot where the akni will be cooked, heat ghee and gently fry the basmati rice for a couple of minutes until lightly toasted.

Add the strained masala water to the rice, followed by the cooked meat mixture. Stir gently, ensuring the rice is evenly coated with the broth and meat.

Cover the pot and cook on low heat until the rice is fully done and the water is absorbed.

Once the rice is cooked, top the akni with the reserved crispy onions for added texture and flavor. Leave it to steam (dum) for a few minutes before serving.