Pakistani / Indian

Seafood Akni


Akni is a rice pilaf with a stewed tomato base, potatoes and lots of spices. Traditionally it’s made with mutton (goat meat) but there are versions of it made with chicken, beef, and in winter it’s made with shrimp or fish or both.

Akni is a traditional memon dish, it was initially made with left over meat stew by cooking fresh tomato masala, and adding rice to the base and making it into a rice pilaf. However, now it’s made fresh especially because of its popularity.

In this version I will show you the seafood version of Akni. I have incorporated both shrimp and fried Pomfret (recipe to follow) for a more luxurious experience.

I hope you try this recipe and enjoy it. Please subscribe to my blog, follow my Instagram page, like, comment and share with friends and family.



4 serving


45 mins

Difficulty Level


Seafood Akni

0 from 0 votes
Recipe by Fatima Maniya Soorty Course: Pakistani / Indian


Prep time


Cooking time




  • 2 cups basmati rice

  • 2 medium sizes tomatoes

  • 10-12 large raw shrimp shell removed and cleaned

  • 2 medium potatoes quartered

  • 1/2 bunch of cilantro

  • 3-4 Thai chili pepper

  • 1/4 cup crispy fried shallots

  • 5-6 curry leaves

  • 1 tbs ginger garlic paste

  • 1 tsp vinegar (optional)

  • 1 tbs chaat masala

  • 2 tbs roasted crushed cumin and coriander

  • 2 tbs cayenne pepper

  • 1 tbs garam masala

  • 1 tsp turmeric

  • 1 tbs cumin

  • Salt to taste

  • Oil as needed


  • Clean and de shell the shrimp. Marinate with salt, vinegar (optional) ginger garlic and remaining spices, set aside.
  •  Chop tomatoes in small cubes, 1/4 bunch of cilantro chopped and the Thai chili pepper and put it in a bowl. To this add chaat Masala, 1.5 tbsp cumin and coriander powder, 1 tbs cayenne pepper, 1/2 tbs garam masala, 1/2 tsp turmeric and salt to taste. Set aside.
  • Peel and quarter potatoes, set aside.
    Soak rice for 7-10 mins only while cooking the masala in step 4.
  • In a pot heat 1/4 cup oil, once the oil is hot add potatoes and fry until golden on all sides. Once the potatoes are golden add the curry leaves to temper for about 10-15 seconds. Now add your prepared tomato masala from step 2 to the oil and cook until the tomatoes have cooked down about 5-7 mins.

    *Soak rice
  • Now add 2 cups of water to the tomato masala (rice to water ratio 1:1) and bring it to a boil. Adjust seasoning.
  • Once the water is boiling, drain the soaked rice and add it to the boiling water.
  • Cook the rice on high heat for about 3-5 mins until the rice has absorbed 1/2 of the liquid, now add the marinated shrimp to the rice, give it a quick stir, cover the pot and steam cook the rice and shrimp in the remaining liquid on medium flame for 10 minutes or until the rice is fluffy and the shrimp is cooked thru. Turn off the heat to avoid over cooking the shrimp.
  • Garnish with remaining cilantro and crispy fried shallots.
  • Serve hot!
  • * by stirring the rice continuously you will break it. So the key is not to stir the rice over and over again.

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