@thisbrownmom: Biryani vs Akhni. It defers from home to home. We all have our own unique methods but can I safely say that it is a quick and easy version of a biryani? 🫣🫣🫣 Don’t come for me, please 🫠 Lamb Akhni Ingredients: • 3-4 tbsp oil • 2-3 tbsp butter or ghee • 1 cinnamon stick • 4-6 green cardamom pods • 1 black cardamom • 1 tsp soomph or fennel seeds • 2 star anise • 4 cloves • 8 black peppercorns • 1 onion, finely diced • 2 bay leaves • 2 sprigs curry leaves • 1.5 kg lamb pieces • 1/2 cup Maas or plain yogurt • 2 tbsp biryani masala (e.g., Gorimas) • 1 tbsp Garam Masala • 1 tsp dhaniya (coriander) / jeera (cumin) powder • 2 tbsp green masala (garlic, ginger, green chili, coriander, curry leaves, mint) • 1 tomato, puréed • 1/2 cup fresh mint leaves • 2 cups rice (soaked overnight or steamed) • 2 potatoes, quartered • Salt to taste Instructions: In a pot over medium heat, add water, onions, curry leaves, and whole spices. Allow the water to evaporate, and once the onions soften, add oil and butter to fry them. Add lamb pieces and green masala. Fry the meat until it’s browned. Then, add the biryani masala, Garam Masala, dhaniya/jeera powder, turmeric, and salt. Stir well. Add Tomatoes & Maas: Add the puréed tomato and Maas (yogurt). Let it cook until the oil starts separating from the mixture. Add enough water to cover the meat. Let the lamb cook until 3/4 done, then add the quartered potatoes. While the lamb is cooking, steam the rice until it comes to the first boil, rinse and discard the water. Once the lamb and potatoes are ready, layer the steamed rice on top of the curry. Add enough water to cover the rice. And cook for 15-20 minutes. After this do not stir. Use a spoon to check gaps if needed. Cover the pot with wax paper or a tight lid. Steam on low heat for 30 minutes. Serve with salad or raita. #lambakni #lambakhni #lambbiryani #lambakni #lambakhni #lambbiryani

Rohann Chetty 🇿🇦 ♥️

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Wednesday 08 January 2025 17:06:30 GMT