Friday, March 15, 2013

Lamb Akni

Akni is a spicy one-pot Indian rice wonder made with meat - either lamb, chicken or mutton with flavours resembling that of a breyani.
Serves: 2 - 4| Preparation Time: 35 minutes | Cooking Time: 60 minutes
  • 15 millilitre sunflower oil
  • 2 Onions, finely chopped
  • 500 gram Cubed lamb pieces
  • 5 millilitre Crushed ginger
  • 5 millilitre Robertsons Cumin
  • 1 box KNORR Rice Mate Mild Breyani
  • 3 Potatoes, peeled and cubed
  • 1 litre water
  • 1 Green chilli, deseeded and chopped
  • 30 millilitre Plain yoghurt
  • 30 millilitre Chopped, fresh coriander
  1. Heat oil in a large pot and fry the onions until soft and golden
  2. Add the lamb, chilli, crushed ginger, cumin and sachet of seasoning mix found inside the box of KNORR Rice Mate Mild Breyani
  3. Cover the pot and cook over a medium heat stirring occasionally until the meat is well browned
  4. Add the sachet of uncooked rice (found inside the box), potatoes and water and stir well
  5. Bring to boil stirring occasionally then reduce the heat and allow to simmer covered on a low heat stirring frequently for 25 minutes until the rice is cooked
  6. Stir in the yoghurt and chopped coriander
  7. Remember the rice will continue to soften on standing
  8. Tip – the lamb can be replaced with chicken if preferred!

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