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Memoni Akni Recipe

Memoni Akni Recipe

Memoni Akni Recipe

Prep Time 40 minutes
Cook Time 1 hour
Total Time 2 hours 40 minutes
Cuisine Pakistani
Servings 6
Calories 429 kcal


Whole Spices:

  • 2 tsp Cumin Seeds
  • 5 pods Cardamom
  • 7 Cloves
  • 2 Cinnamon Stick
  • 12 Black Peppercorns

Rice, Chicken & Potatoes:

  • 100 ml Oil
  • 3 tbsp Ghee
  • 1 Onion 
  • inch Ginger 
  • 8 cloves Garlic 
  • 3 Green Chilies
  • 1 tsp Salt
  • Cumin Powder
  • ½ Turmeric Powder
  • 500 g Tomato Paste
  • 3 tsp Paprika 
  • 1 tsp Chilli Powder
  • 2 tsp Coriander Powder
  • cups Water
  • 2½  cups Salt
  • cups Rice 
  • 2 Potatoes 


  • Soak the whole spices in 1/4 cup of water and set aside.
  • Heat the oil and ghee in a large pot over medium high heat. Once hot. add onions and after 10 - 15 minutes when onions are golden, add in the soaked spices with the water. Cover and allow the spices to steam for 4 minutes. Keep an eye on the onions to make sure they aren't browning too much. 
  • Add the chicken and saute for 5 minutes. Then stir in the Ginger, Garlic and Green Chilli. Saute for 2 minutes.
  • Add the salt, cumin powder and turmeric and allow to cook for 2 minutes before pouring in the tomatoes, paprika, red chilli powder and coriander powder. Allow to cook covered for 15 - 20 minutes over medium/low heat.
  • Pour in the water and add Salt. When the water comes to the boil, add soaked rice and potatoes. Cook on high heat and stir the rice several times. 
  • When there is very little water remaining, turn the heat right down. Cover and simmer until the rice is cooked. This will take 15 - 25 minutes. You don't want to dry it out completely.
  • Garnish with fresh chopped coriander.

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