POT LUCK

Today, right now, in this edition, we are setting the record straight! 

I’m done mincing words, done being one foot here and one foot daar. 

I’m done with being confused. No confusion formed against us shall prosper! 

There is a difference between curry and stew… and between akni and breyani. Fullstop!

More than once, a pot bubbling away on the stove has sparked the question: “Is this curry…or is it stew?” 

Almost immediately, everyone around from family members to neighbours leaning over the fence has an opinion. 

The same happens with akni and breyani. They might share some spices and a love of rice, but they are very different.

So, what really sets these dishes apart?

Let’s start with curry v stew. 

Curry is all about a richer spice mix. Think masala, turmeric, coriander and cumin giving it a fragrant kick and deep colour. 

Stew, in contrast, focuses on the slow-cooked comfort factor: meat and vegetables simmered in thicker, milder gravy. 

Then Akni vs Breyani.

Akni is the simpler, one-pot dish where rice cooks with the meat, soaking up all the flavour, perfect for a weekday meal. 

Breyani is more elaborate, usually for special occasions: the rice and meat are prepared separately, and then layered with spices, sometimes saffron, and slow-steamed or baked.

Secrets from family kitchens: 

A good stew should smell rich and inviting, the meat should practically melt in your mouth. 

Curry is at its best when the spices bloom in oil before adding the meat. 

Akni is judged by how well the rice soaks up the flavours without getting mushy.

Breyani’s success is in the layering, each layer of meat and rice should be distinct, yet perfectly combined. 

So, there you have it, the secrets, the tips, and the flavour battles settled, at least for now!

Whether it’s curry or stew, akni or breyani, each dish tells its own story. 

Next time one of these pots is bubbling away, take a moment to savour the aromas, enjoy the debate, and maybe even try a little taste test yourself. 

At the end of the day, it’s not just about the spices or the rice; it’s about the love, the joy of sharing a good meal and the conversations.

Beef Stew (Serves 4–6)

Ingredients

1 kg beef stewing meat, cubed

2 tbsp oil

2 onions, chopped

3 cloves garlic, crushed

3 carrots, chopped

3 potatoes, cubed

2 tsp salt

1 tsp black pepper

2 tbsp tomato paste

4 cups beef stock

2 bay leaves

1 tsp dried mixed herbs

Fresh parsley, chopped (for garnish)

Method

Heat oil in a large pot. Brown the meat in batches, then set aside.

Sauté onions and garlic until golden. Add tomato paste, carrots, and potatoes.

Return the meat to the pot. Add salt, pepper, bay leaves, mixed herbs, and stock.

Cover and simmer on low for 1½–2 hours, until meat is tender.

Garnish with parsley and serve with rice, dumplings, or bread.

Akni (one-pot rice & meat) (Serves 6)

Ingredients

 1 kg chicken or lamb, cubed

3 cups basmati rice, rinsed

3 tbsp oil

2 onions, chopped

3 cloves garlic, crushed

1 tbsp grated ginger

2 tbsp akni spice mix

2 tomatoes, chopped

2 potatoes, cubed

1 tsp salt

5 cups water

Fresh coriander for garnish

Method

Heat oil in a large pot. Fry onions until golden. Add garlic, ginger, and spices.

Brown meat, then stir in tomatoes and potatoes. 

Add rice, salt, and water. Cover and simmer for 40 minutes until rice and meat are cooked. Fluff rice, garnish with coriander, and serve.

Chicken Curry (serves 6)

Ingredients

1 kg chicken pieces

3 tbsp oil

2 onions, finely chopped

3 cloves garlic, crushed

1 tbsp grated ginger

2–3 tbsp mild curry powder or masala

1 tsp turmeric

2 tomatoes, chopped

2 medium potatoes, quartered

1 tsp salt

2 cups chicken stock or water

Fresh coriander for garnish

Method

Heat oil and fry onions until soft. Add garlic, ginger, curry powder, and turmeric.

Brown chicken pieces in the mix. Stir in tomatoes and cook until soft.

Add potatoes, salt, and stock. Cover and simmer 35–40 minutes until chicken and potatoes are cooked.

Garnish with fresh coriander and serve with rice or roti.

Lamb Breyani (Serves 6–8)

Ingredients

1 kg lamb, cubed

3 cups basmati rice, rinsed and soaked 30 minutes

4 tbsp oil or ghee

3 onions, thinly sliced

4 cloves garlic, crushed

1 tbsp grated ginger

3 tbsp breyani spice mix

2 large potatoes, cubed

1 cup plain yoghurt

1 tsp salt

½ tsp saffron (optional) in ¼ cup warm milk

2 cups stock

Fresh coriander and fried onions for garnish

Method

Boil rice until almost cooked, and then drain.

Fry onions until golden; set half aside for garnish.

Add garlic, ginger, and spices to onions, then brown lamb. Stir in potatoes, salt, and yoghurt. Simmer 15 minutes.

Layer rice and meat in a greased pot, drizzle saffron milk, pour in stock. Steam on low for 40 minutes.

Garnish with fried onions and coriander. 

Serve with dhai or atchar.