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1
Etymology
2
Ingredients
3
See also
4
References
Akhni
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From Wikipedia, the free encyclopedia
Akhni (Bengali: আখনী) is a mixed rice dish with its origins among the Bengali MuslimsofChittagong and Sylhet,[1] in eastern Bangladesh. It is often considered to be a particular variation of biryaniorpolao. 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 monthoffasting, the dish is popularly eaten at Iftar meals across Sylhet too.[4]
Etymology
[edit]
The word 'akhni' is derived from the Arabic term, yakhni, which means stew.[3]
Ingredients
[edit]
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
[edit]
References
[edit]
^ 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.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Akhni&oldid=1194653910"
Categories:
●Bangladeshi rice dishes
●Bengali cuisine
●Desi culture
●Iftar foods
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●This page was last edited on 10 January 2024, at 02:22 (UTC).
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