Akhni facts for kids
Chicken akhni
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| Course | Main dish |
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| Region or state | Chittagong and Sylhet |
| Main ingredients |
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| Ingredients generally used |
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| Similar dishes | Biryani, polao |
Akhni (pronounced Ahk-nee, and written as Bengali: আখনী in Bengali) is a super tasty mixed rice dish. It comes from the eastern parts of Bangladesh, especially the areas of Chittagong and Sylhet. People often think of Akhni as a special kind of biryani or polao.
This dish is really popular in restaurants all over Bangladesh. It's also loved by people from Bangladesh who live in other parts of the world. In Chittagong, Akhni is a common meal. Many people there eat it every week! During Ramadan, which is a special month for Muslims when they fast, Akhni is a popular food for the evening meal called Iftar in Sylhet.
What's in a Name?
The word 'akhni' comes from an Arabic word, yakhni. This word means "stew." So, the name tells us that Akhni is a dish that might have started from a stew-like base.
What's in Akhni?
Akhni is made by mixing rice with different ingredients. It uses cooking oil and traditional spices. These spices include ginger, garlic, garam masala, and cumin. Other ingredients are tejpata (a type of bay leaf), onion, and salt.
The dish also includes ghee, which is a type of clarified butter. Meat is a key part of Akhni. This can be chicken, beef, goat, or lamb.
To make it even more delicious, fruits and vegetables are added. You might find carrots, potatoes, peas, and plums in Akhni. Chili peppers give it a little kick, and sour doi (a type of yogurt) makes it creamy. Sometimes, nuts and eggs are also added to the dish.
