Chicken Akni, One Pot Chicken and Rice

Chicken Akni, One Pot Chicken and Rice -  Fancy making an easy version of Biryani? This one pot akni is just that! 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.

There is no better feeling in the cold of winter, then to have a big bowl of spiced rice with meat and potatoes in your most comfiest outfit.

I hope I am not the only one that makes sure I have on my fluffiest clothes when eating my favourite comfort food.

Chicken Akni

This is the most requested recipe EVER alongside Bharuchi Daal Chawal. I think I mentioned that I am Bharuchi in a recent post and have been inundated with requests to share the recipe that we Bharuchis are most known for since.

Akni is similar to Biryani in that it has most of the same flavourings minus the Saffron. 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. I have changed it slightly by adjusting the oil/ghee quantities and adding green chilli.

I also use less tomato and use just legs and thighs because I believe they are the most flavourful part of chicken.

I have seen a lot of websites using this recipe but I assume the original recipe is the one from Radio Islam. Please let me know if It isn't so I can credit correctly.

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.

Top tips to make the best Chicken Akni

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 - 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 3 teaspoons 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 in Memon Akni.

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.

How to make Chicken Akni

Soak whole spices and set aside.

Heat the oil and ghee in a large pot over medium high heat. Braise onions then add in the soaked spices with the water. Cover and allow the spices to steam.

Add the chicken and saute. Then stir in the Ginger, Garlic and Green Chilli. Saute a little.

Add the salt, cumin powder and turmeric before pouring in the tomatoes, paprika, red chilli powder and coriander powder. Allow to cook 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. There will be some broth left at the top. Garnish with fresh chopped coriander.

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

For sides, try:

Kachumber Salad

Onion Raita

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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

Print Recipe Pin Recipe

Prep Time 1 hour hr 5 minutes mins

Cook Time 1 hour hr

Soak Rice 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dinner

Cuisine Indian, Indian, Memon

Servings 6

Calories 429 kcal

Ingredients

  

1x2x3x

Whole Spices

• 2 teaspoon 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 teaspoon Salt
• 2 ½ teaspoon Cumin Powder
• ½ teaspoon Turmeric Powder
• 500 g Tinned tomato or Passata blended
• 3 teaspoon Paprika Not sweet or smoked
• 1 teaspoon Chilli Powder Or according to taste
• 2 teaspoon Coriander Powder
• 4 ½ cups Water Boiled
• 2 ½ teaspoon 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 ¼ 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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