Akhni (Bengali: আখনী) is a mixed rice dish with its origins among the Bengali Muslims of Chittagong and Sylhet,[1] in eastern Bangladesh. It is often considered to be a particular variation of biryani or polao. The dish is especially popular in restaurants throughout Bangladesh,[2] as well as among the diaspora across the world. The dish is a staple in Chittagong, where it is said to be consumed every week by the average Chittagonian person.[3] During Ramadan, the Islamic month of fasting, the dish is popularly eaten at Iftar meals across Sylhet too.[4]
Etymology
The word 'akhni' is derived from the Arabic term, yakhni, which means stew.[3]
Ingredients
It is made by mixing rice with cooking oil, traditional spices (ginger, garlic, garam masala, tejpata, cumin, onion, salt), ghee, meat (chicken, beef, goat, lamb), fruits and vegetables (carrots, potatoes, peas, plums), chili pepper and sour doi. Occasionally, nuts and eggs may also be added.[5]
See also
References
- ^ Naznin, Afroza. "চট্টগ্রামের ঐতিহ্যবাহী গরুর আখনি বিরিয়ানি" [Chittagong's traditional beef akhni biryani] (in Bengali).
- ^ "আখনি বিরিয়ানি" [Akhni Biriyani]. Bdnews24.com. 26 December 2017.
- ^ a b "আখনি বিরিয়ানী একটু সময় সাপেক্ষ!". Bangla Tribune (in Bengali). 28 February 2016.
- ^ "সিলেটের ঐতিহ্য আখনি ও পাতলা খিচুড়ি" [Sylhet's tradition of akhni and soft kichuri]. Bangladesh Pratidin (in Bengali). 11 June 2016.
- ^ "চট্টগ্রামের বিখ্যাত আখনি বিরিয়ানি তৈরির রেসিপি" [Chattogram's famous akhni biryani cooking recipe]. Chatga Portal. 10 January 2020.
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