Melanie's Memon Akhni

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Memon Akhni
I have ever since joining the various groups come across recipes for Akhni. I never really took to it putting it down to a lazy version of a biryani. That is until I started noting talk of “The best Akhni is the Memon Akhni”. Well first I had to google Memon 🤔 Anyway, on my latest spice shopping spree I came across a wet Akhni masala, which I bought with the recipe at the back. I decided to surf the various groups for a Memon Akhni. The most popular on all the sites by far was from Radio Islam. But I was determined to implement my little packet of wet Akhni masala – so other than follow the recipe to a T, the only thing I did was marinate my chicken in the wet masala and carry on. It really was delicious. I was however asked where’s the brown seeds and the eggs 😋
1 kg assorted chicken pieces:
1 packet wet Akhni Masala (*my addition)
(Pour the wet masala over the chicken and rub in and set aside)
1 large onion finely chopped,
1 cup oil and 1/4 cup ghee.
2 tsp whole jeeru,
5 cardomon pods (cracked open),
7 cloves,
2 cinnamon (1 inch sticks)
12 black peppercorns.
Set aside.
2 ½ cups rice in cold water for about ½ hour and set aside. (I used Basmati)
Braise onions and just before it turns golden add in the soaked spices with the water and close the lid of the pot, this gives it a lovely flavor.
When onions are pinky gold, add your chicken.
1 tblsp ginger paste
1 tblsp garlic paste
1 tsp salt
2 tsp jeera powder
1/2 tsp turmeric
Let it cook a bit.
Then add
2 cups grated tomato
3 tsp paprika
2 tsp hot chilli powder (or according to taste)
2 tsp dhania powder
6 chopped chillies
When the chicken and tomatoes are cooked and braised, add about 4 and half cups of boiling water and the pre-soaked rice, add 2 and half tsp salt and about 8 to 10 quartered potatoes.
Cook on high heat and stir the rice several times. When little water left simmer and cover with the lid till rice is cooked.
Garnish with fresh chopped coriander/dhania.
Prepared, tried and tested by: Melanie Kramar
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