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    Home » Recipes

    13th February 2019 Dinner

    Home » Recipes

    Chicken Akni, One Pot Chicken and Rice

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    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.

    Chicken Akni in pot with potatoes and coriander

    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

    Ingredients for Chicken Akni on a table 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.

    Browned onions and whole spices in a pot

    Browned Onions and spices in a pot with wooden spatula Browned Onions and spices in a pot with wooden spatula Add the chicken and saute. Then stir in the Ginger, Garlic and Green Chilli. Saute a little.
    Browned Onions and spices in a pot with chicken and wooden spatula Browned Onions and spices in a pot with browned chicken and wooden spatula
    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.
    Browned Chicken and spices in a pot with wooden spatula and Powdered Spices Chicken and spices and tomato in large pot with wooden spatula, pre mixed

    Tomato added to pot

    Chicken and tomato reduced in pan after being cooked

    Tomato and chicken after oil has separated at top

    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. 

    Rice added to pot

    Potatoes and Water added to pot

    Rice, Chicken and Potato bubbling in pot 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.

    Chicken and rice in pot with some liquid at top

    Complete Chicken Akni dish in large black pot

    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

    Follow along on Instagram to see all our latest recipes.

    **If you try this recipe, please leave feedback. It helps us to understand what you like and enables us to serve you better.

    Chicken, rice and potatoes Akni in a large pot on a grey background
    4.73 from 18 votes
    Print

    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.

    Course Dinner
    Cuisine Indian, Indian, Memon
    Keyword Akni, Biryani, Chicken Akni, Chicken and Rice, Indian, One Pot Meal
    Prep Time 1 hour 5 minutes
    Cook Time 1 hour
    Soak Rice 1 hour
    Total Time 1 hour 20 minutes
    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

    1. Soak the whole spices in 1/4 cup of water and set aside.

    2. 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. 

    3. Add the chicken and saute for 5 minutes. Then stir in the Ginger, Garlic and Green Chilli. Saute for 2 minutes.

    4. 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.

    5. 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. 

    6. 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.

    Recipe 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 Facts
    Chicken Akni, One Pot Chicken and Rice
    Amount Per Serving
    Calories 429 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 4g25%
    Cholesterol 13mg4%
    Sodium 1408mg61%
    Potassium 213mg6%
    Carbohydrates 71g24%
    Fiber 4g17%
    Sugar 2g2%
    Protein 7g14%
    Vitamin A 228IU5%
    Vitamin C 8mg10%
    Calcium 80mg8%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    1. Kristen says

      February 15, 2019 at 10:23 am

      5 stars
      This recipe was so delicious. My whole family loved it!

      Reply
      • Safira says

        October 25, 2019 at 5:10 pm

        So glad to hear that!

        Reply
    2. Heidy L. McCallum says

      May 23, 2019 at 10:48 pm

      5 stars
      This recipe for Chicken Akni in one pot was so flavorful and easy to make. I really enjoyed all the flavors and textures. I will be saving this recipe to make again and again.

      Reply
      • Safira says

        October 25, 2019 at 5:11 pm

        Yay i am so happy to read this. So glad you loved it.

        Reply
    3. India says

      July 10, 2019 at 6:48 am

      5 stars
      Our new favourite Friday night meal. This was to doe for!! We loved everything about it and are now steaming whole spices for other meals too

      Reply
      • Safira says

        September 17, 2019 at 2:04 pm

        Oh i am so happy to read that. Glad you enjoyed it as much as we do and yes that technique is great!

        Reply
    4. Aisha says

      July 25, 2019 at 2:17 am

      I too only discovered Memon Akhni after moving to Leicester ???????? Absolutely love the stuff, will definitely give this recipe a go!

      Reply
      • Safira says

        July 25, 2019 at 3:07 pm

        Hope you enjoy it! x

        Reply
    5. Aimee Mars says

      July 28, 2019 at 3:19 pm

      5 stars
      I love how you've given the background behind this beautiful dish! I can't wait to make it and explain it to my family and friends. Thank for sharing!

      Reply
      • Safira says

        October 25, 2019 at 5:11 pm

        Thank you for your lovely comment. I do hope they enjoy it!

        Reply
    6. Shadi Hasanzadenemati says

      August 25, 2019 at 4:39 pm

      5 stars
      Love this idea! Looks so delicious and I can't wait to try it!

      Reply
      • Safira says

        October 25, 2019 at 5:12 pm

        Hope you love it. 🙂

        Reply
    7. Arifa Ismail says

      September 17, 2019 at 6:46 am

      5 stars
      We loved this akni. I have always wanted to try chicken akni and it was amazing

      Reply
      • Safira says

        September 17, 2019 at 2:02 pm

        Yay glad you enjoyed it. It has become a family fave for us

        Reply
    8. Cindy Gordon says

      October 25, 2019 at 2:23 pm

      5 stars
      One pot meals are THE best! I love how quick and easy this recipe is! Can't go wrong with comforting chicken and rice!

      Reply
      • Safira says

        October 25, 2019 at 5:06 pm

        Thank you. I know right - Chicken and Rice makes most people happy. 🙂

        Reply
    9. Soraya says

      July 11, 2020 at 10:03 am

      5 stars
      Hi Trust you are well. Do you use basmati rice or normal rice i. e parboiled rice.

      Thanks

      Soraya

      Reply
      • Safira says

        July 11, 2020 at 10:06 am

        Hi Soraya,
        I use soaked Basmati Rice. It isn't par boiled. x

        Reply
    10. maryam says

      April 14, 2021 at 1:29 pm

      hie what can i use in place of ghee? also how much water to soak spices?

      Reply
      • Safira says

        April 14, 2021 at 2:10 pm

        Hi,

        You can use water or veg oil.
        Water - Around 100 ml or just enough to cover.:)

        Reply

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    91 shares