This Easy Seafood Akni is definitely a One-Pot Wonder. It’s one of those dishes that my hubby loves coming home to. I guess because it’s such a warm, comforting dish. It’s a dish that’s bursting with flavor and a great dish to serve to your guests too. What’s better than a bowl of steaming rice loaded with fresh seafood.
If I could I would fill up my blog with only One-Pot dishes, that’s how much I love them. Biryani and Akni are very similar. I really cannot tell you much about Akni. All I know is that when I cook Akni it is more moist than a biryani and I don’t use as much spice as I would in Biryani. I also prefer to let my Akni simmer on the stovetop. Some say Biryani uses Saffron whereas Akni doesn’t, whilst others says Akni is a dish that doesn’t consist of lentils. Who knows???? All I can say Akni or Biryani this is one delicious dish and that’s all that matters.
For this Easy Seafood Akni recipe I used Kingklip as it’s a firm white fish and doesn’t crumble as easily as Hake. I also added some prawns, not a lot as it was just added in for my hubby. You can add more if you wish. I also added a few potatoes to my dish but this also is optional. You can totally cook this dish with fish alone. It’s just as delicious without the added extras. I did boil my rice until it was half-cooked just so I could speed up the cooking process. You can soak your rice for a few hours and add the raw rice to the pot if you prefer, after all it’s supposed to be a One-Pot dish so feel free to keep it that way.
My recipe does call for Seafood or Fish Stock. If you really don’t have some at hand you can use vegetable stock. I made my own stock with the shells and heads of the prawns. It’s really simple to make a stock. I added the prawn heads and shells to a pot with some water, bay leaf, few peppercorns and celery. I let it simmer for an hour and used that as stock for my Seafood Akni. It totally enhanced the flavor. Some Akni’s look like it’s been overcooked and the rice is all mushy. I don’t do mushy rice so the amount of stock I used was perfect. If you want softer rice you can add more stock.
If you are living near the sea then you may want to start with 2 cups of stock and add as you go along. We live at a higher altitude, here in Johannesburg, so everything takes forever to cook so the quantities in terms of the liquid may differ.
If you love Seafood try some of these recipes:
- 1 cup long grain or Basmati Rice
- 3 cardamom/elachie pods
- 1 cinnamon stick
- few drops of egg yellow food colouring
- 2 onion finely sliced
- 2 pieces cinnamon sticks
- 2 bay leafs
- 1 star aniseed
- 1 tspn ginger/garlic paste
- 2 tspn kashmiri chilli powder
- 1&1/2 tspn ground cumin
- 1/2 tspn turmeric
- 1/2 tspn ground soomph/fennel
- 1/4 tspn ground elachie/cardamom
- 1 sprig curry leaf
- 2 green chillies
- 3 tomatoes blanched and blended
- 3 small potatoes cut into wedges or large cubes (optional)
- 500 gram Kingklip cut into large cubes
- 1 tbsp ghee
- 50 gram butter cut into small cubes
- 2 tbsp oil for frying the prawns
- 3 cups fish stock
- 1 cup peas
- 350 gram prawns
- 1 tspn garlic minced
- 1 tspn kashmiri chilli powder
- 1 tspn ground cumin
- juice of half lemon plus extra for serving
- Add some water to your rice together with the cinnamon, cardamom and some salt. Boil the rice until it is half cooked, drain the water, add some food colouring, cover and set aside. Mix in the food colouring with a fork when ready to add to use.
- Remove the shells from the prawns. Wash it thoroughly. I rub some coarse salt into the prawn and wash it a few times. I give the prawns a good squeeze to ensure all the water is out.
- Marinate the prawns with the chilli powder, cumin, salt, lemon juice and garlic and refrigerate
- When the Akni is almost cooked you can fry the prawns and add it on top
- In a large, flat pot heat 1 tablespoon ghee
- Fry the onion until they are brown and crisp. Remove 2 tablespoons onion and set aside
- Add the cinnamon, bay leaf, star aniseed and curry leaf and fry for a minute. Add the ginger/garlic paste and fry for another minute
- Add the chilli powder, cumin, turmeric, cardamom, soomph, and sauté for 2 minutes. Add a few drops water to prevent burning
- Add the tomatoes and chilli and cook for 5 minutes
- Add the stock, (start by adding 2 cups and add as you go along) rice. potatoes and fish and simmer on a low heat for 45 minutes to an hour until rice is cooked. If you prefer you can boil the potatoes and fry them before adding it
- In the last 5 minutes of cooking you can add the peas
- Heat 2 tablespoons oil and flash fry the prawns, about 30 seconds on each side. Scatter it on top of the rice together with the butter and the 2 tablespoon onion. Allow it to heat through and turn off the heat
- Drizzle some lemon juice over when serving.