Mummy’s tip
Do not brown the onion. Keep it translucent, then trust your nose: when the jeera smells warm and nutty, it is time to move on.
Celebration
Pilau (Akni)
Fragrant beef, rice and potato pilau
This fragrant beef pilau, also called akni, was a Friday staple growing up and still tastes best with a bright bowl of kachumbari alongside.
Total time1 hr 50 minConfidenceA loving projectOriginal recipe2026
from the family albumSay it
Pilau (Akni)
pee-LAU (AHK-nee)
Make it yours
- Use the reserved beef stock in the pilau. You will need 4 cups in total and may have a little extra.
- If using an Instant Pot for the beef, cook for 8 minutes and allow a natural pressure release.
- Serve with kachumbari for the fresh tomato-and-onion crunch that belongs beside pilau.
At the family table
This was a Friday staple growing up: one generous pot of beef, rice, potatoes and dhal, fragrant with whole spices and made for sharing.
Make
Let’s cook
Directions: Prepare the beef stock
- 01
Combine the beef, ginger and garlic paste, salt, split green chilli and water in a pot.
- 02
Bring to a boil on the stovetop and cook for 30 minutes, or cook in an Instant Pot for 8 minutes followed by a natural pressure release.
- 03
Reserve the cooked beef and stock separately for the pilau. Measure 4 cups of stock and keep any extra nearby in case the pot needs a splash while cooking.
Directions: Par-cook the dhal
- 01
Combine the yellow dhal, water and salt in a microwave-safe bowl.
- 02
Microwave on high for 5 minutes, then reserve for later.
Directions: Build the pilau
- 01
Heat the oven to 300°F. Set a large oven-safe pot over medium-high heat and add the avocado oil.
- 02
Add the elchi, luving, taaj, split green chilli, jeera seeds and curry leaves.
- 03
When the jeera smells warm and fragrant, add the chopped onion. Cook until translucent but not brown.
- 04
Add the tomato, ginger and garlic paste, salt, 1 tsp garam masala and 1/4 cup cothmir. Cook for 2 to 3 minutes.
- 05
Add the cooked beef and 1 cup of the reserved beef stock. Bring it to a boil.
- 06
Add the potatoes, par-cooked yellow dhal, remaining 3 cups beef stock and soaked rice. Stir gently and boil for 5 minutes.
Directions: Top and bake
- 01
Sprinkle the remaining 2 tsp garam masala and 1/2 cup chopped cothmir over the top.
- 02
Cover the pot and bake at 300°F for 1 hour.
- 03
Serve hot with kachumbari.
Keep cooking
