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Memoni akhni
میمنی اخنی (Memoni akhni): Karachi Memon chicken and rice pulao with potatoes, whole spices and green chilli
Ask a Memon family in Karachi's Kharadar or Mithadar what they cook for a Sunday crowd and akhni comes up before biryani. It is a one-pot rice of chicken, whole spices, green chillies and potatoes, lighter and less layered than biryani, with the rice cooked straight in the spiced gravy so every grain tastes of it, and a final steam under a tight lid. The colour is pale gold, not red, and the heat comes from fresh chilli and black pepper. It is served with a tangy raita, kachumber salad and sometimes a Memon-style sweet chutney. The usual problem is mushy rice, from using too much water or stirring after it goes in; measure carefully and leave it alone. Chef's tip: fry the potatoes in the oil before anything else so they hold their shape through the steaming and pick up a golden edge.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the chicken
- 8 tbsp vegetable oil
- 3 medium potatoespeeled and quartered
- 1 set whole spices1 cinnamon stick, 4 green cardamom, 6 cloves, 10 black peppercorns, 1 tsp cumin seeds, 2 bay leaves
- 2 onionsfinely sliced
- 2 ¼ lb chicken, bone-in, skinlesscut into 12 pieces
- 2 tbsp ginger-garlic paste
- 6 green chilliesground to a paste
- 2 tomatoeschopped
- 5 ½ oz plain yogurtwhisked
- 1 tsp red chilli powder
- 1 ½ tsp ground coriander
- 2 ½ tsp salt
For the rice
- 1 ⅛ lb basmati ricewashed and soaked 30 minutes
- 3 ¼ cups hot water
- 1 handful fresh mint leaves
- 2 tbsp lemon juice
To serve
- 2 tbsp fresh coriander (optional)chopped
- 10 ½ oz cucumber raita (optional)
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Method
0/8 doneStep 1: Heat 8 tbsp vegetable oil in a wide heavy pan over a medium heat and fry 3 medium potatoes for 6–8 minutes until golden at the edges; lift out.
8 minStep 2: Add 1 set whole spices and 2 onions to the oil and fry for 8–10 minutes until golden brown.
10 minStep 3: Add 2 ¼ lb chicken, bone-in, skinless, 2 tbsp ginger-garlic paste and 6 green chillies and fry over a medium-high heat for 6–8 minutes until the chicken is white all over.
8 minStep 4: Add 2 tomatoes, 1 tsp red chilli powder, 1 ½ tsp ground coriander and 2 ½ tsp salt and cook for 5 minutes until soft, then stir in 5 ½ oz plain yogurt and fry for 3 minutes until the oil separates.
8 minStep 5: Return the potatoes, cover and cook on a low heat for 10 minutes until the chicken is nearly done.
10 minStep 6: Drain 1 ⅛ lb basmati rice and stir it gently into the pan with 3 ¼ cups hot water, 1 handful fresh mint leaves and 2 tbsp lemon juice. Taste the liquid: it should be a little saltier than you like. Boil over a medium-high heat, uncovered, until the water has sunk below the surface of the rice and small holes appear.
5 minStep 7: Cover with a tight lid (wrap it in a tea towel), turn the heat to the lowest setting and steam for 15 minutes until the rice is tender and the chicken reads 165°F in the thickest piece.
15 minStep 8: Fluff gently with a fork, scatter with 2 tbsp fresh coriander and serve with 10 ½ oz cucumber raita and salad.
Nutrition per serving
- Calories
- 610 kcal
- Protein
- 34 g
- Carbs
- 78 g
- Fat
- 18 g
- Fibre
- 3 g
Nutrition values are estimates.
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Good to know
- How long does memoni akhni take?
- About 75 minutes in total: 20 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of onions?
- 2 shallots per onion.
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