Name: Mouthwatering Chicken Akni recipe (chicken pulao)
Prep time: 30 min
Cook time: 60 min
Total time: 120 min
Ingredients: 570 grams long grain basmati rice (approximately 750 ml or 3 cups); 60 ml vegetable oil (approximately 1/4 cup); 5 pieces stick cinnamon; 10 cloves; 10 allspice; 10 cardamom pods; 250 gram onions, finely diced (approximately 2 small onions or 1 large); 115 grams tomatoes, chopped or grated (approximately 1 medium tomato); 20 grams crushed garlic (or garlic paste); 20 grams grated ginger (or ginger paste); 2 green chillies, sliced; 5 ml fine dried curry leaf powder (approximately 1 teaspoon); 7.5 ml cumin powder (approximately 1 1/2 teaspoons); 7.5 ml coriander powder (approximately 1 1/2 teaspoons); 5 ml turmeric powder (approximately 1 teaspoon); 12.5 ml curry powder (approximately 2 1/2 tablespoons ); 20 ml salt (approximately 4 teaspoons to start); 1 kg chicken pieces; 400 gram potatoes, peeled and cubed (approximately 4 medium sized potatoes); 75 ml finely chopped fresh coriander or parsley (approximately 5 tablespoons ); 40 grams butter (approximately 3 tablespoons)

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Mouthwatering Chicken Akni recipe (chicken pulao)

Katriena Fortuin

Cape Malay Chicken Akni is simple comfort food of lightly spiced and fragrant perfectly cooked fluffy rice with chicken, potatoes and herbs.

4.86 from 27 votes

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Prep Time 30

Cook Time 1

Soaking time 30

Total Time 2

Course Main Courses

Cuisine Cape Malay

Servings

Calories 848 kcal

Ingredients

570 grams long grain basmati rice approximately 750 ml or 3 cups
60 ml vegetable oil approximately 1/4 cup
5 pieces stick cinnamon
10 cloves
10 allspice
10 cardamom pods
250 gram onions, finely diced approximately 2 small onions or 1 large
115 grams tomatoes, chopped or grated approximately 1 medium tomato
20 grams crushed garlic or garlic paste
20 grams grated ginger or ginger paste
2 green chillies, sliced
5 ml fine dried curry leaf powder approximately 1 teaspoon
7.5 ml cumin powder approximately 1 1/2 teaspoons
7.5 ml coriander powder approximately 1 1/2 teaspoons
5 ml turmeric powder approximately 1 teaspoon
12.5 ml curry powder approximately 2 1/2 tablespoons
20 ml salt approximately 4 teaspoons to start
1 kg chicken pieces
400 gram potatoes, peeled and cubed approximately 4 medium sized potatoes
75 ml finely chopped fresh coriander or parsley approximately 5 tablespoons
40 grams butter approximately 3 tablespoons

Instructions

How to make Akni rice

Rinse the basmati rice until the water runs clear.
Soak the rice in lukewarm to hot water for at least 30 minutes before cooking. This ensures that the rice will absorb the water and cook evenly.
Put at least 2 liters of water into a pot and bring to a boil over high heat, then add the rice. Let the water boil again then turn down the heat to medium-high and cook for /-10 minutes or until the rice is parboiled but not soft and still has a bite.
Rinse and strain the rice and put it aside, because this is one of the very last ingredients that will be added to the pot later.
In a large heavy duty pot or dutch oven add oil, cinnamon sticks, cloves, allspice, cardamom pods, cloves, onions, tomato, and saute on low to medium heat for 10 - 15 minutes until golden brown.
Add garlic, ginger, chillies, curry leaf powder, curry, coriander and cumin powders and allow this to simmer for 5 minutes.
Add 125 ml boiling water to prevent the spices burning or sticking to the pan and allow to simmer for 5 minutes on low heat.
Add the chicken pieces, cubed potatoes and salt and add another 125 ml boiling water then cook on high for 15 minutes.
Turn the heat to medium-low and simmer for a further 20-30 mins on low to medium heat. Be sure to keep checking and stirring the pot every 10-15 mins to prevent the pot from burning.
Check that the potatoes are chicken are cooked through then add the rice and give everything a really good stir to allow all the spices and flavours to combine with the rice.
Add the butter and coriander or parsley over the top of the rice and do not stir again. Cover the rice with a piece of parchment paper and close the pot with a tight fitting lid.
Cook on medium for 5 minutes then turn off the heat completely. Allow this to steam for 10-15 minutes from the residual heat. The rice should be moist and fully cooked but not wet.
Lastly, give the pot a good mix and your chicken akni is ready.
Serve with tomato and onion quick pickle sambal.

Notes

This is a family meal and meant to stretch. If you prefer less rice use only 2 1/2 cups and reduce the water accordingly.
Ginger and garlic paste can be used.
Crushed dried chillies can used instead of fresh chilies. If you like it spicy add chili powder as well.
Any long grain rice can be used, though basmati and jasmine rice (not sticky rice) are preferred.
If you do not have parchment paper, foil and cling wrap or a clean tea towel can also be used. Just placing the lid on the pot is also okay too as long as it fits tightly.

Nutrition

Calories: 848kcalCarbohydrates: 104gProtein: 32gFat: 35gSaturated Fat: 17gCholesterol: 99mgSodium: 1493mgPotassium: 944mgFiber: 9gSugar: 4gVitamin A: 1436IUVitamin C: 62mgCalcium: 154mgIron: 5mg

Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.

Keyword simple recipe, spicy, winter recipe

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