Easy Chicken Akni
Aromatic one-pot dish made with tender chicken, fragrant basmati rice, and a blend of spices
Marthinus StrydomThe Story
Chicken akni is a fragrant and flavorful rice dish with roots in the Indian subcontinent, particularly popular among the Muslim communities of India and Pakistan. Its history is closely tied to the culinary traditions of the Indian Mughal Empire, which flourished between the 16th and 19th centuries. The Mughals brought with them a rich tapestry of culinary techniques and ingredients, blending Persian, Central Asian, and Indian flavors.
Akni, similar to biryani, is believed to have been developed during this period, but it has its distinct variations. The dish typically involves marinating chicken with spices such as turmeric, cumin, coriander, and garam masala, and cooking it with basmati rice, onions, tomatoes, and yogurt. The use of aromatic spices and layering of ingredients reflect the Mughal influence.
Over time, chicken akni spread to other regions, including the coastal areas of India and Pakistan, where local variations emerged. The dish became particularly popular in South Africa, where it was brought by Indian indentured laborers in the 19th century. South African chicken akni often includes additional ingredients like potatoes and peas, adapting to local tastes and available ingredients.
Subscripe to my Facebook page.
Subscripe to my Youtube channel.
© All recipes are copyright protected by TheCultureCook.com unless the recipe was adapated from another source. All recipes are uniquely crafted and adapted by TheCultureCook.com. Copyright of some or all of the text reside with the original author.
Ingredients
Method
1. Place the chicken, buttermilk, garlic, ginger, masala and salt in a large bowl, mix well and marinate for 2 hours or overnight.
2. Heat the oil in a large saucepan, then add the star anise, cinnamon, bay leaves, cardamom pods, cumin, fennel, allspice, curry leaves and chilli.
3. Add the onions, jalapeno and green pepper and fry until golden brown. Add the garlic and ginger and ½ cup water and cook for 5–10 minutes, stirring occasionally.
4. Add the salt, turmeric, masala and ½ cup water and cook over a medium heat for 6 minutes.
Add the marinated chicken and cook for 25 minutes.
5. Add the potatoes and 2 cups water. Cook until the potatoes are soft, then the rice and 3 cups water. Stir and cook over a medium heat, covered, until the water is completely absorbed and the rice has tripled in size. Sprinkle over the coriander.
