Akhni ( bn, আখনী) is a
mixed rice dish
Mixed is the past tense of ''mix''.
Mixed may refer to:
* Mixed (United Kingdom ethnicity category), an ethnicity category that has been used by the United Kingdom's Office for National Statistics since the 1991 Census
* ''Mixed'' (album), a co ...
with its origins among the
Bengali Muslims of Chittagong Division, Chittagong and Sylhet Division, Sylhet, 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, as well as among Bangladeshi diaspora, 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.
[ During Ramadan, the Islamic month of fasting, the dish is popularly eaten at Iftar meals across Sylhet too.
]
Etymology
The word 'akhni' is derived from the Arabic term, ''yakhni'', which means stew.
Ingredients
It is made by mixing rice with cooking oil, Indian spices, traditional spices (ginger, garlic, garam masala, tejpata, cumin, onion, salt), ghee, meat (chicken, beef, goat, lamb (food), lamb), fruits and vegetables (carrots, potatoes, peas, plums), chili pepper and Dahi (curd), sour doi. Occasionally, nuts and Egg as food, eggs may also be added.
See also
*List of rice dishes
References
{{Bangladeshi dishes
Bangladeshi rice dishes
Bengali cuisine
Desi culture
Iftar foods