Akhni - which is like Indian Pulao


  • You will need about 2kgs of lamb or chicken (you may also replace with mixed vegetables, or even fish / seafood - but this will require slight variation in preparation)
  • 3 to 4 potatoes cut into quarters
  • 1 and a half cups of basmati rice
  • 1 large or 2 medium finely chopped onion
  • 1 large liquidised tomato or 1tbsp of tomato paste
  • 1 tbsp coconut oil or any oil you prefer
  • 1 sticks of cinnamon, 2 cardamom pods crushed in mortar and pestle, 1 tsp whole cumin, 1 tsp whole coriander seeds, 3 curry leaves
  • 1 clove of garlic finely chopped, about 1 tsp of ginger paste (I use fresh grated ginger)
  • 2 heaped tsp meat / chicken / seafood / leaf masala (dep on choice of protein), 1 heaped teaspoon of garum masala (or if you don't have this, use half fine cumin and half fine coriander spice), 1 tsp turmeric powder, 1tsp salt, 1 tsp red chilli powder


  • Heat oil together with stick cinnamon, cardamom, cumin, coriander seeds and curry leaves. Wait until it pops then add a handful of the onions. Braze until golden. 
  • Add meat or chicken (note: if you are making a vegetable dish, only add the vegetables when adding the potatoes. For fish it really depends on type and cooking time, so if it is added later always prepare it with the spices and allow it to set so the flavour can absorb).
  • Add all the dry spice while brazing the meat.
  • Now add the tomato, garlic and ginger and continue to braze.
  • Wash and drain your rice then add the rice and potatoes (and any other veg) to the pot.
  • Add 3 cups of water to the pot. Stir then cook on high for about 15 minutes. Then drop to a medium for a further 20 minutes. Finally simmer on a low heat until meat is cooked and potatoes are soft.

Garnish with fresh coriander. Serve with raita or sambals.