Memoni Akhni

A mutton and rice dish beloved to the Memon community - Memoni Akhni is often compared to biryani, but taste it once and you will realise why the creamy mutton and aromatic spices make this dish an incomparable experience.



3/4 kg Mutton
1 kg Rice
6 Whole Tomatoes (chopped)
4 Whole Onions (sliced)
3 Potatoes (peeled, cut into 4 quarters)
1 cup Yoghurt
3 Bay Leaves
4 one inch sticks of Cinnamon
6 Cloves
1 tbsp Black Pepper
1 tbsp Cumin Seeds
2 tbsp Ginger Garlic Paste
1 tbsp Turmeric Powder
2 tbsp Red Chilli Powder
1/2 tsp Salt
5 tbsp Ghee
1 tbsp Coriander Leaves (chopped)


Soak rice in water and keep aside.

Marinate mutton in yoghurt for atleast 3 hours.

Heat ghee in a heavy bottom pan.

Add ginger garlic paste, bay leaves, cinnamon, cloves, black pepper and cumin seeds.

When they start to splutter add the onions, stir until they brown.

Add the mutton and fry in the mixture for 5-7 minutes.

Add salt, red chilli powder, turmeric and stir for 5 minutes.

Add tomatoes and potatoes and stir until the meat looks about 80% cooked. You can add upto half a glass of water if the bottom starts sticking or burning.

Strain the soaked rice and add it to the pan with a glass of water.

Cover and cook on medium heat until the rice is half cooked.

Lower the flame and cook for another 10 minutes.

Turn off heat and let your memoni akhni rest for 15-20 minutes before uncovering.

Garnish your memoni akhni with fresh coriander leaves and enjoy!

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