• 1kg mutton pieces
  • 6 medium potatoes, peeled and halved
  • 1 heaped tsp of saffron (optional)
  • 3 large onions, finely chopped
  • 15ml (1 Tbsp) butter or margarine
  • 15ml (1 Tbsp) garlic and ginger paste
  • 125ml (1/2 cup) chopped fresh dhania
  • 60ml (1/4 cup) of water
  • 12.50ml (2 1/2 tsp) salt, to taste
  • 30g Golden Star Spices Akni Masala
  • 1Kg Basmati rice/White Rice


  • Wash the mutton pieces, drain and set aside. Boil the potatoes in a little water, with salt to taste, till half-cooked and still firm. Infuse the saffron in the boiling water and set aside. Pan-fry 1 chopped onion in 15 ml (1 Tbsp) of the butter and set aside.
  • Place the mutton pieces in a large mixing bowl and add the green chilli, garlic and ginger paste, dhania, salt and Golden Star Spices Akni Masala. Mix thoroughly, ensuring that all of the mutton pieces are covered. Set aside for 1 hour.
  • Rinse the rice in a colander, drain and place in a large pot on medium to high heat. Add water to reach halfway and add 45 ml (3 Tbsp) salt. Boil till half-cooked (the rice grains should be firm). Transfer to a colander and rinse under cold running water. Drain and set aside.
  • To a large pot on medium to high heat, add the marinated mutton pieces, the 60ml (1/4cup) of water and simmer on medium heat for about 30 minutes, or till the meat is tender and cooked.
  • Arrange the potatoes between the mutton pieces and spoon the rice directly on top. Pour the fried onion with the melted butter over the rice, and lastly pour the cup of water containing saffron over the rice and onions. Steam, covered, for 35 minutes. Remove the heat and serve with tomato and onion salad.