Memoni Akni by @samsweetandspicetreats

1h45
Hard

6 servings

🍚

760 g

Basmati Rice

🍗

750 g

Chicken Or Beef Boti

🧅

300 g

Onions

🍅

4

Tomatoes

🌶️

2

Green Chillies

🌶️

3

Green Chillies

🧂

9 g

Salt

🌶️

23 g

Red Chilli Powder

🟡

3 g

Turmeric

⚫

1 g

Black Peppercorns

🌰

6 g

Cumin

🌿

2.5

Green Cardamom

🪵

5 cm

Cinnamon Stick

🍃

1

Bay Leaf

⚫

1 g

Black Pepper Whole

⭐

1 g

Star Anise

🥔

4

Potatoes

🧄

30 g

Ginger Garlic Paste

💧

1.4 l

Water

💧

2 cup

Water

🫗

360 ml

Oil

🌿

15 g

Fresh Coriander

Preparation Steps

  1. Step 1/17

    Wash the basmati rice until the water runs mostly clear, then soak it in enough water to cover for 20 minutes.

    basmati rice
    water
    🍲large heavy-bottomed pot with lid

  2. Step 2/17

    Slice the onions, cube the potatoes, and chop the fresh coriander if using.

    onion
    potato
    fresh coriander
    🔪knife
    🪵cutting board

  3. Step 3/17

    Blend the tomatoes with the small green chillies into a smooth paste.

    tomato
    small green chilli
    🥤blender

  4. Step 4/17

    Heat 1 1/2 cups cooking oil in the large pot over medium heat, then fry the sliced onions until deeply golden brown.

    cooking oil
    onion
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

  5. Step 5/17

    Remove half of the fried onions with a slotted spoon and reserve them for the final garnish.

    onion
    🥄slotted spoon

  6. Step 6/17

    Add the chicken boti and ginger-garlic paste to the pot, then sauté for 5 minutes until the meat is lightly browned.

    chicken boti
    ginger-garlic paste
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

  7. Step 7/17

    Add the black peppercorns, cumin seeds, green cardamom pods, cinnamon stick, bay leaf, whole black pepper, and star anise.

    black peppercorns
    cumin seeds
    green cardamom pods
    cinnamon stick
    bay leaf
    whole black pepper
    star anise
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

  8. Step 8/17

    Stir in the red chilli powder and turmeric powder, then cook the spices for 1 minute.

    red chilli powder
    turmeric powder
    🥄wooden spoon

  9. Step 9/17

    Pour the tomato-chilli paste into the pot, then cook it for 8 minutes until it darkens and the oil begins to separate.

    tomato
    small green chilli
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

  10. Step 10/17

    Add 2 cups water and simmer covered until the chicken is tender, about 20 minutes.

    water
    chicken boti
    🍲large heavy-bottomed pot with lid

  11. Step 11/17

    Uncover the pot and cook the gravy over medium-high heat until excess liquid reduces and oil rises to the surface.

    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

  12. Step 12/17

    Add the cubed potatoes, medium green chillies, and salt, then stir until evenly coated in the masala.

    potato
    medium green chilli
    salt
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

  13. Step 13/17

    Pour in the remaining 4 cups water and bring the liquid to a full boil.

    water
    🍲large heavy-bottomed pot with lid

  14. Step 14/17

    Drain the soaked basmati rice and add it to the boiling gravy, then gently stir once to distribute the rice.

    basmati rice
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

  15. Step 15/17

    Cover the pot and cook over medium heat until the water is nearly absorbed, about 10 to 15 minutes.

    🍲large heavy-bottomed pot with lid

  16. Step 16/17

    Scatter the reserved fried onions and fresh coriander over the rice, then cover the pot tightly.

    onion
    fresh coriander
    🍲large heavy-bottomed pot with lid

  17. Step 17/17

    Steam the akni on the lowest heat for 15 minutes, then rest it covered for 5 minutes before fluffing and serving.

    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

Composition

Ingredients

Types

Grains, Vegetables, Seasonings, Spices, Herbs and Spices, Condiments, Liquids, Herbs

Ingredients

Basmati rice, Chicken or beef boti, Onions, Tomatoes, Green chillies, Salt, Red chilli powder, Turmeric, Black peppercorns, Cumin, Green cardamom, Cinnamon stick, Bay leaf, Black pepper whole, Star anise, Potatoes, Ginger garlic paste, Water, Oil, Fresh coriander

Allergens

to inform

Dietetics

Dietary regimen

Dairy-free, Gluten-free, Halal

Calories

790 kcal

Macro nutrients

Protein: 30g, Carbohydrates: 96g, Fat: 30g, Fiber: 7g, Sugar: 8g

Nutritional Information

Minerals

Sodium: 650mg, Potassium: 780mg, Iron: 3.8mg, Calcium: 75mg

Vitamins

Vitamin C: 24mg, Vitamin A: 55mcg, Vitamin B6: 0.7mg

Preparation

Time Information

Preparation

30 minutes

Cooking

1 hour 15 minutes

Overall

1 hour 45 minutes

Difficulty

Level

Hard (3/4)

Steps

17 steps

Equipments

Utensils

large heavy-bottomed pot with lid, knife, cutting board, blender, slotted spoon, wooden spoon, measuring cups, measuring spoons

Appliances

stovetop, blender

Type

Type

Type Of Dish

Main Course, Rice Dish, One-Pot Meal

Occasions

Lunch, Dinner, Family Meal, Weekend Meal, Eid

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, Memoni, South Asian

Geographic

Pakistan, Memon

Various

Aspect

Texture

Fluffy, Tender, Moist, Soft, Crisp

Flavors

Spicy, Savory, Aromatic, Earthy, Warm, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool quickly before refrigerating,Store in an airtight container,Reheat until steaming hot), freezer : 2 months (Portion into freezer-safe airtight containers,Freeze within 2 hours of cooking,Thaw in the fridge before reheating)