If you enter a kokni muslim household on Fridays between 11 am to 2 pm, I bet you'll get a severe hunger attack due the tempting aroma of traditional Friday lunches being prepared and served. Though biryani is a popular go to Friday meal nowadays, there are many other traditional dishes like dal gosht, masacha saalna, sukka mutton and of course Pulav, that have been relished for decades and still haven't lost their charm. In fact, Kokni Akhni Pulav is so much popular that you can find this as main course in wedding feats, paired with papads and kachumber and spicy lemon pickle! Oops! I am drooling already! 😋😋😋
Yakhni is pronounced Akhni in kokni dialect and it means the broth or stock. As the meat is first cooked with ginger garlic paste with enough water to later cook the rice in that same broth or mutton stock hence the Pulav is called Akhni Pulav or simply Akhni.
Fine kolam rice is an ideal choice for making Akhni but if you cannot get kolam rice you can use regular basmati rice as well. Meat has to be tender and juicy with minimum bones. Mutton leg or shoulder is recommended but
