Akhni is the dish my mother made when there were more people at the table than chairs. The whole spices go into hot coconut oil first, and that single step decides whether the rice will be a backdrop or the meal itself. Peas, carrots and potato carry the sweet taste, the spices the pungent, the salt the salty, and a spoon of yogurt alongside finishes the six. Cook it on a Sunday. Leftovers are better on Monday.
Akhni
Ingredients:
- 1 Cup Fragrant Rice
- 1 Cup Peas, Frozen
- 1 Carrot
- 1 Potato
- 1 Onion
- 1 Tablespoon Coconut Oil
- 2-3 Cinnamon Sticks
- 2 Whole Cardamon
- 2 Whole Cloves
- ¼ Teaspoon Crushed Garlic
- ¼ Teaspoon Crushed Ginger
- Crushed Chilli to taste
- 2 Tablespoons Coconut Milk
- Garnish with Flaked Almonds
Utensils needed:
- Chopping board
- Sharp knife
- Grater
- Pestle and Mortar
- 1 Pot for cooking rice
- Wide saucepan
- Potato peeler
- Colander
- 2 Bowls
Savoury Lassi
Ingredients:
- 1 Cup Water
- 1 Cup Natural Yogurt
- ¼ Teaspoon Grated Fresh Ginger
- ½ Teaspoon Crushed Cumin Seeds
- Salt to taste
- 1 Tablespoon Chopped Coriander
Utensils needed:
- Hand blender or Nutri Bullet
- Chopping board
Akhni Cooking Instructions
- Rinse the basmati in cool water until it runs almost clear, then leave it to soak while you prep the vegetables. Soaking gives lighter, separate grains and starts the rice softening before it ever sees heat.
- Dice the carrot and potato to roughly the size of the peas. Even sizing means even cooking. Slice the onion finely.
- Warm the coconut oil in a wide saucepan over a medium flame. Add the cinnamon, cardamom and cloves whole, and let them sizzle for 30 seconds until you can smell them across the kitchen.
- Add the onion and cook gently until translucent, not browned. Stir in the garlic, ginger and chilli, and let them bloom for another minute.
- Add the carrot, potato and peas, and stir to coat in the spiced oil. Drain the rice and fold it through.
- Pour in 1¾ cups of water and the coconut milk, bring to a boil, then drop the flame to its lowest setting and cover. Cook for 18 minutes, undisturbed.
- Take it off the heat and leave it covered for another 5 minutes. This is when the rice finishes itself. Fluff with a fork, garnish with flaked almonds, and serve with the lassi alongside.
