Easy Chicken Akni for me is exactly that, just an easy version of Biryani. This Delicious Easy Chicken Akni recipe is an aromatic chicken and rice married together in a few easy steps and all made in one pot. Doesn’t get easier than that.
Delicious Easy Chicken Akni
If you’ve been following my blog you would know that rice is my ultimate comfort food. So much so that I could eat this for breakfast, lunch and supper.
Only I will have to change my wardrobe to a few sizes larger I would think…haha! My kids are not crazy about any sort of Biryani or this Easy Chicken Akni for that matter.
But I didn’t have much time to cook and this was the easy way out, so they had to eat it or starve. Or in the older one’s case make his own food.
Biryani or Akni
Unlike Biryani this Easy Chicken Akni is more of a moist kind of dish, which I love. The rice doesn’t have to by mushy but I think it has to feel a little wet when cooked, mine turned out perfectly moist.
Everyone has their own version of Chicken Akni, my recipe is fairly simple. However, the amount of liquid I use and the amount of liquid you may need could differ.
As I say living in Johannesburg creates it’s own little challenges in terms of cooking. We use a lot more liquid to cook our food because it does take forever.
If you are starving in JHB please don’t try to cook anything that consists of potatoes. You may die of starvation waiting for it to cook…lol!
One way to solve the problem with the potatoes is to always cook your potatoes until a little tender before adding it to your dishes.
Chicken on the Bone
As in most Indian dishes we prefer chicken on the bone so therefore I used chicken thighs and drumsticks, you could use a whole chicken if you prefer.
Personally I hardly ever use every part of the chicken in my cooking, thanks to my boys. I stick to chicken pieces that I know will get eaten.
As always I love adding some fresh herbs to my dishes. I do have them growing in my garden because I love them that much.
More One-Pot Dishes to try:
Easy Chicken Akni
- 1 kg chicken
- 1 cup basmati or long grain rice
- 2+3 tbsp butter
- 1 tbsp vegetable oil
- 1 large onion finely chopped
- 2 bay leaf
- 1 tsp cumin seeds
- 2 pieces cinnamon stick
- 4 cardamom pods
- 5 cloves
- 10 peppercorns
- 2 tsp masala
- 2 tsp kashmiri chilli powder
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1/4 tsp turmeric
- 1&1/2 tsp garam masala
- 1 tbsp ginger/garlic paste
- 2 large roma tomatoes skin removed and blended
- 2 tsp tomato paste
- 3 potatoes cut into fours
- handful mint leaves
- handful fresh coriander
- 2 cups water
- Peel potatoes and cut them into four pieces or smaller if you prefer. Add a few tablespoons of water, cover and steam for 5 minutes in the microwave. If you prefer you can also fry them and set aside
- Heat 2 tablespoon butter and 1 tablespoon oil in a large pot. Add the cumin seeds, cinnamon sticks, cardamom pods, clove, bay leaf, peppercorns and fry until fragrant. Add the onion and fry until golden brown and caramelized
- Add the ginger/garlic paste and fry for a minute. Add the masala, turmeric, chilli powder, cumin, coriander, garam masala and fry for 2 minutes. Add the chicken and mix well. Leave the pot open and allow it to fry for 10 minutes on low heat. Add a few drops of water only if required
- Add tomatoes and tomato paste. Cover and cook for 10 minutes. Preheat oven to 160 degrees Celsius
- Add the rice, potatoes, coriander and mint. Add 2 cups water or less, depending on how soon your potatoes will be able to cook. Bring to a boil. Cover and cook in the oven for an hour or less, until potatoes and rice is cooked. Half way through cooking cut up the butter into little cubes and place it in the pot. When cooked the Akni should remain a little moist but not mushy
- You can add some peas to the Chicken Akni if you prefer
- I used long grain rice because I did not have Basmati Rice although I prefer Basmati Rice. You can use whatever you prefer
- Although I used 2 cups of water you may not need all of it so please use your discretion here. People on the coast may need less water as the potatoes cook faster
- You can reduce the amount of the masala and kashmiri chilli powder if you prefer less heat or you can use one or the other if you prefer