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Chicken, rice and potatoes Akni in a large pot on a grey background

Chicken Akni, One Pot Chicken and Rice

Chicken Akni, One Pot Chicken and Rice -  Vibrant colours, Fluffy Rice and Aromatic Flavours make Akni the dish that everyone loves. This is the ultimate comfort food that has all the flavours of Biryani minus the hard work and layering. This is a Memon Akni recipe that is very popular in Leicester.
5 from 22 votes
Prep Time 1 hour 5 minutes
Cook Time 1 hour
Soak Rice 1 hour
Total Time 1 hour 20 minutes
Course Dinner
Cuisine Indian, Indian, Memon
Servings 6
Calories 429 kcal

Ingredients
  

Whole Spices

  • 2 tsp Cumin Seeds
  • 5 Cardamom Pods slightly bashed open
  • 7 Cloves
  • 2 sticks Cinnamon
  • 12 Black Peppercorns

Rice, Chicken and Potatoes

  • 100 ml Oil
  • 3 tbsp Ghee
  • 1 large Onion sliced finely
  • 1 kg Chicken legs and thighs combined skinless
  • 2 ½ inch Ginger grated finely
  • 8 - 10 Garlic Cloves crushed
  • 3 Green Chillis pierced
  • 1 tsp Salt
  • 2 ½ tsp Cumin Powder
  • ½ tsp Turmeric Powder
  • 500 g Tinned tomato or Passata blended
  • 3 tsp Paprika Not sweet or smoked
  • 1 tsp Chilli Powder Or according to taste
  • 2 tsp Coriander Powder
  • 4 ½ cups Water Boiled
  • 2 ½ tsp Salt
  • 2 ½ cups Rice washed and soaked for 30 minutes
  • 2 large Potatoes peeled and chopped into 1 inch quarters

Instructions
 

  • Soak the whole spices in 1/4 cup of water and set aside.
  • Heat the oil and ghee in a large pot over medium high heat. Once hot. add onions and after 10 - 15 minutes when onions are golden, add in the soaked spices with the water. Cover and allow the spices to steam for 4 minutes. Keep an eye on the onions to make sure they aren't browning too much. 
  • Add the chicken and saute for 5 minutes. Then stir in the Ginger, Garlic and Green Chilli. Saute for 2 minutes.
  • Add the salt, cumin powder and turmeric and allow to cook for 2 minutes before pouring in the tomatoes, paprika, red chilli powder and coriander powder. Allow to cook covered for 15 - 20 minutes over medium/low heat.
  • Pour in the water and add Salt. When the water comes to the boil, add soaked rice and potatoes. Cook on high heat and stir the rice several times. 
  • When there is very little water remaining, turn the heat right down. Cover and simmer until the rice is cooked. This will take 15 - 25 minutes. You don't want to dry it out completely. Garnish with fresh chopped coriander.

Notes

  • Using whole spices and allowing them to steam at the beginning of the cooking process adds a wonderful depth of flavour and aroma. 
  • Searing the chicken with the onions to brown the outside, but keep it raw on the inside – it will finish cooking with the rice. Caramelisation adds to the flavour of the chicken but the browning left in the pot forms part of the flavour base for the rice.
  • Using a lot of Paprika is I think one of the key things in this recipe because I wouldn't use Paprika in a normal Akni recipe and if I did, I definitely wouldn't use 3 teaspoons but that is what makes it so unique and tasty, in my opinion.
  • You can make the recipe up until the water is added and then just half an hour before lunch time, add the water and continue the steps as mentioned. This will keep the rice moist.
  • Akni is actually meant to be a little bit moist. The rice is still fluffy but it is also more stuck together rather then separate grains as you would see in Pilau or Biryani dishes.
  • The Rice can be cooked on the stove top for the final stage or in an oven at medium/high for 15 - 25 minutes.
  • Pre soak the rice – If time permits, you should always soak your rice for 20 to 30 minutes before cooking. Soaking the rice removes excess starch, reduces cooking time and makes for a more fluffy overall dish. If you do not have time to soak the rice, then just thoroughly rinse the rice before adding it to the pot. Please note that this will change cooking times and quantity of water needed too. Presoaked rice grains require less water for cooking as compared to rice grains which are not soaked.

Nutrition

Calories: 429kcalCarbohydrates: 71gProtein: 7gFat: 13gSaturated Fat: 4gCholesterol: 13mgSodium: 1408mgPotassium: 213mgFiber: 4gSugar: 2gVitamin A: 228IUVitamin C: 8mgCalcium: 80mgIron: 2mg
Keyword Akni, Biryani, Chicken Akni, Chicken and Rice, Indian, One Pot Meal
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