Memoni Akni is a beef with rice meal. It is also called a form of pulao. You find this very common in memon community. The spicy taste and the aroma of its spices used just makes it too difficult to resist. It is yet another recipe to be tried. We normally have Sheerkhand (Saffron over sweet yogurt) and Pooris served with it.
Beef 1 kg
Rice 500 grams
Oil 1/2 cup
Onions 2 sliced
Cumin Seeds 1 tbsp
Big Cardamom 3
Cloves 3 to 4
Cinnamon 3 to 4 small sticks
Star Aniseeds (badiyan ka phool) 2 to 3
Bay Leaves (Tez patta) 2
Ginger Garlic paste 2 tbsp
Coriander Seeds crushed 1 1/2 tbsp
Kari Patta 10 to 15
Tomatos 2 sliced
Red Chilli 1 tbsp
Turmeric powder 1 tbsp
Coriander powder 1 tsp
Green Chilli paste 2 tbsp
Potatoes 3 to 4
Coriander Leaves as required
Green chillies 5 to 6
Salt upon taste
Heat oil on stove put sliced onions and brown them.
Gather and then soak cumin seeds, big cardamoms, cloves, cinnamon, star aniseeds in water for some time.
Now gather then add above soaked garam masala, g.g.paste, crushed coriander, bay leaves (tez patta), kari patta, tomatoes sliced and make bhuna.
Once all the above items are properly mixed and can see oil as shown below, then add red chillis, turmeric powder, coriander powder, green chilli paste or chopped.
Now add meat and 1 tsp salt to it, stir fry for few minutes add 2 cups of water and allow it to be cooked on slow flame. Let the water dry in the end.
I normally boil the potatoes for 15 to 20 minutes in boiling water by adding some turmeric powder. After 20 minutes drain out the hot water and leave potatoes in cold water to stop the cooking process.
Now add water to the cooked meat based on the rice quantity. Also add salt, coriander leaves, mint leaves and few green chillies. When water comes to boil add soaked rice. When water is about to dry add the potatoes. Mix well rice and potatoes. Once water dries cover the pot and leave it on slow flame for 15 minutes.
After 15 minutes when Akni is ready dish out and serve hot.