Bangladeshi Akhni By Shams Razzak

BANGLADESHI AKHNI RECIPE


This recipe will serve 6-8 people


For the korma/curry


1 kg beef on the bone (you can use mutton or lamb as well)

4 large onions - finely sliced

1 tblsp ginger paste - fresh if possible

2 tblsp garlic paste - fresh if possible

4 tej patta

5 cloves

6 cardamoms

1 stick cinnamon

8 black peppercorns

1 nutmeg - freshly grated

1/2 tblsp turmeric powder

1.5 tblsp coriander powder

1 tblsp cumin powder

1/2 tblsp garam masala

Handful freshly chopped coriander

100ml oil

2 tblsp ghee

1 tsp korma powder

5 fresh green chillis

2 tsp salt (adjust to taste)



For the rice


1kg basmati rice - rinsed in cold water until water runs clear, place in a colander to drain water - DO NOT SOAK RICE

2 large onions - finely sliced

6 cloves of chopped garlic

1 tsp salt

6tblsp ghee

Splash of Kewra water (optional)


To cook the korma - place all ingredients in a large pot, give it a good stir and cook on medium heat until water releases from the meat. Keep a kettle of boiled water handy, add water as and when needed. The water should just cover the meat. Cook for about an hour or until meat is tender but not falling off the bone. Once cooked, making sure there is some sauce in the korma, set aside.

To fry rice - In a bigger pot (double the size) melt ghee and add onions, garlic and salt, fry until soft but not browned. Add rice and gently stir, do not use the lid, fry rice on low heat for about 10mins, gently stirring frequently to avoid catching but careful not to break the grains. Once the basmati aroma fills your kitchen and the colour change slightly (not browned) add the korma to it, give it a good stir, the water/sauce level should be just on top of the rice, have a taste and adjust salt, bring it to boil on high heat, turn the gas to the lowest setting, pour a few tablespoons of kewra water on top, cover the pot with tin foil, place the lid on top and leave it to steam cook for about 30-40mins. I tend to stir gently midway so the sauce doesn’t settle at the bottom of the pot. Once cooked, turn gas off and leave it for 10mins before serving.


Pictures for guidance.







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