Akhni is a mixed rice dish with its origins among the Bengali Muslims of Chittagong and 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 the diaspora across the world, and it 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 as well. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
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In Cuisine
Uses Ingredient
In the Other Atlases
- Also in Geography Atlas: Bangladesh, originated there.
Sources
1. Akhni (Wikidata)
P31 (instance of): Main courseQuote, P31 (instance of): Main course
Main course
Akhni (Wikipedia)
- Uses Ingredient: Meat, Infobox main_ingredient field: Rice, Bangladeshi spices, meat, vegetables (such as carrots and potatoes), dahi
In Cuisine: Bengali Cuisine, lead paragraph
Akhni (Bengali: আখনী, Sylheti: ꠀꠈꠘꠤ) is a mixed rice dish with its origins among the Muslims of Chittagong and Sylhet, in eastern Bangladesh.
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