Akhni

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]

CourseMain dish

Region or stateChittagong and Sylhet

Main ingredients

• Rice,
• Bangladeshi spices,
• meat,
• vegetables (such as carrots and potatoes),
• dahi

Ingredients generallyused

• Nuts, eggs

Quick facts Course, Region or state ...

Akhni

Chicken akhni
Course	Main dish
Region or state	Chittagong and Sylhet
Main ingredients	Rice, Bangladeshi spices, meat, vegetables (such as carrots and potatoes), dahi
Ingredients generally used	Nuts, eggs
Similar dishes	Biryani, polao
Media: Akhni

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