Chicken Akni - The BEST One Pot Chicken and Rice Pilau

Chicken Akni - The best One Pot Chicken and Rice Pilau -  Fancy making an easier version of Biryani? This one pot Chicken Akni is exactly that. Vibrant colours, fluffy rice and aromatic flavours make Akni a dish that is loved by all.

Akni is a beautifully fragrant, warmly spiced, one pot rice and chicken dish that is beloved across South Asia and beyond. Think all the aroma and flavour of Biryani but with the simplicity of cooking a Pilau. No layering needed!

This is a Memon Akni recipe that is very popular and is slightly different to other Akni recipes.

Jump to:

• Why you'll love this Chicken Akni
• Chicken Akni
• So what exactly is Akni?
• The Memon Akni Hype
• Ingredient Breakdown (Detailed)
• Step-by-Step: How to Make Chicken Akni
• Pro Tips for the Best Akni
• Serving Suggestions
• Variations
• FAQs
• Why did my rice break?
• Chicken Akni - The best One Pot Chicken and Rice Pilau

Why you'll love this Chicken Akni

One Pot Magic - No need for multiple pots and pans and no need for layering.
Bold flavour - Memoni Akni is rich and bold in flavour.
Perfect texture - Akni is supposed to be more' moist' then say a Biryani or Pilau. In this recipe, grains of Rice that are together, is actually a good thing.

Chicken Akni

Akni is a traditional Indian and African dish that sits between a Biryani and Pilau.

Like Biryani - it uses whole spices, browned onions and a rich masala.
Like Pilau - everything cooks together, allowing the rice to absorb the broth, masala and aromatics.

This is the most requested recipe EVER alongside my Bharuchi Daal Chawal.

Akni is similar to Biryani in that it has most of the same flavourings. It however isn't as time consuming and there is no need for layering or separate par boiling of rice etc.

Removing all that hard work, makes Akni a very popular recipe that people make more often then Biryani and I can see why..

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.

So what exactly is Akni?

Hands up everyone who enjoys making and eating one pot rice, meat and potato meals? I think that is pretty much everyone right? If you've got your hand raised high - then this recipe is for YOU!! 

Akni is basically like a Chicken/Lamb/Mutton/Beef/Veg/Whatever you fancy curry, incorporated into fluffy spiced rice with potatoes. It is the ultimate one pot meal.

I have a feeling that you will love the savoury flavour of this delicious Akni.

Often made instead of Biryani, when people are too busy or cannot be asked with the demands of Biryani making, this is the dish that gives so much for so little work.

This recipe is actually adapted from Radio Islam and I use it because it just works.

The Memon Akni Hype

Before I got married and moved to Leicester, I didn't know that there was such a thing as 'memon akni'. I knew of akni and had had it plenty of times at home before but when I moved here, I would hear people mention memon akni all the time.

My husbands friends were memon and one day I went round when they had made it alongside a really spicy chutney which I need to get the recipe for asap because it was divine.

The Akni was absolutely delicious and I understood the hype.

Ingredient Breakdown (Detailed)

Understanding the ingredients is the key to developing true Akni flavour.

Here's exactly why each component matters:

Whole Spices (Aromatics That Build the Base)

Cinnamon Sticks - For warmth and slight sweetness; balances heat from chillies.

Dry Red Chillies - For some slight heat.

Cumin Seeds - Brings nuttiness and depth - essential for Akni's rustic flavour.

Cardamom Pods (Black and Green) - Light floral notes that lift and balance the heavier spices.

Cloves - Adds warmth and intensity.

Black Peppercorns - Gives a subtle heat that infuses the rice gently.

Why Whole Spices Matter

They flavour the oil first, laying a foundation for everything that follows. Removing them isn't advised but you can tie them in a spice bag if you prefer. You can add a Bay Leaf too. I sometimes add a couple but often don't.

Onions, Garlic, Ginger & Chillies (The Fresh Trio)

Onions - Caramelised onions are the soul of Akni. Lightly golden equals subtle sweetness whilst deep golden makes the Akni richer, and gives a more biryani-like flavour.

Garlic & Ginger - Used in equal amounts for a balanced base; they enhance meatiness and warmth.

Green Chillies - Crushed or slit for aroma rather than harsh heat. Add more for a Memon-style kick.

Turmeric - Adds earthiness and the signature golden hue.

Ground Cumin & Coriander - Work together to create warmth, body, and gentle spice.

Chilli Powder and Kashmiri Chilli Powder - Key for heat level - adjust to taste.

Paprika - The star of the show and one of the main spices in Memon Akni. I like Smoked Paprika but any Paprika works.

Tomatoes - Provides moisture, a slight tang, and cohesion to the masala so the rice doesn't become mushy. Cook well until the oil separates. This prevents sogginess.

Chicken - A full Chicken cut into 12 pieces or Bone-in chicken thighs/drumsticks are ideal.

Rice - Long-grain basmati is key. Rinse, soak and drain for perfect elongation.

Potatoes (Optional but Highly Traditional) - Especially in Memon Akni and Cape Malay Akni, potatoes are almost always included. Cut into medium pieces so they don t break into mush.

Step-by-Step: How to Make Chicken Akni

For the full detailed recipe with ingredient measurements, scroll to the recipe card at the bottom of the page:

Soak whole Spices - Soak whole spices in ¼ cup Water and set aside.

Brown Onions - 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 Garlic, Ginger and Green Chillies - and saute for 2 minutes.

Add Tomatoes - Cook covered on medium heat till the Oil seperates at the side.

Add chicken - Sauté until the chicken turns opaque and lightly browned. You' re not fully cooking it yet, just sealing.

Add Spices - Add Turmeric, Cumin, Coriander, Paprika, Chilli Powder and Kashmiri Chilli Powder. Cook on medium high for 5 minutes.

Add Water and Potatoes and simmer.

Add Rice and Salt. Bring to a boil, then cover the pot with 1 layer of foil and a lid. Cook on low heat for 15 - 20 minutes. Leave covered for a further 10 minutes.

Make it in the oven instead

You can also do this stage in the oven. I would start at high heat for 5 minutes and then lower the heat to 180 C/350 F/Gas Mark 4 for the  20 minutes.

Pro Tips for the Best Akni

Do not rush the onions - The depth of flavour depends heavily on them.

Soak your rice - Gives longer grains + better fluffiness.

Sear the Chicken - Sear the chicken with the onions and tomatoes to brown the outside, - 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 - This 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 so much but that is what makes it so unique and tasty, in my opinion.

Prep In Advance - 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 as it is supposed to be.

I use pre soaked Basmati Rice in this recipe - The basmati rice I prefer is either Mustafa Rice or Tilda Basmati. The rice should be long-grained. Aged basmati yields the best results.

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.

Serving Suggestions

Cucumber raita

Onion Raita

Kachumber

Carrot Achaar

Mint coriander chutney

Variations

Add a cup of mixed Vegetables such as Corn, Peas, Carrots.

FAQs

Is Akni supposed to be moist?

Yes it s not dry like pilau and not layered like biryani. A slight moistness is characteristic.

Why did my rice break?

Stirring too much or using un soaked rice causes breakage.

How long does Chicken Akni keep?

Chicken Akni lasts in an airtight container in the fridge for up to 3 days.

Can it be frozen?

Yes it can be frozen in an airtight container for up to 3 months. To reheat, allow to come to room temperature, then microwave or add to a pot with a splash of water and reheat on low.

For more Indian Rice Recipes, see:

Chicken Pulao

Dal Chawal

Pakistani Chicken Biryani Recipe

Keema Rice

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