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Sylheti akhni
আখনি (akhni): Sylhet's one-pot rice cooked with chicken, potato and whole spices in mustard oil
Sylheti families think of akhni as the sensible, comforting sibling of biryani: one pot, no layering, no saffron, just meat and rice cooked together in mustard oil with whole spices until the grains soak up every drop of the juices. It is the rice of Friday lunches, of Ramadan evenings and of big gatherings in Sylhet and in the British-Sylheti homes of Tower Hamlets and Birmingham, made with chicken or beef depending on the day. Chunks of potato, a few whole green chillies and fried onions go in too, and the finished dish is moist, savoury and only mildly hot. Many people crowd the pan with too much water and get a sticky pilaf; measure it, because the meat juices count. Chef's tip: brown the chicken well before the rice goes in, since that colour is where most of the flavour comes from.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 5
Ingredients
For the meat
- 2 ¼ lb chicken thighs and drumsticks, skinless, bone-incut into 8–10 pieces
- ¼ cup mustard oil
- 3 onionsthinly sliced
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 /2 tsp ground turmeric
- 1 tsp red chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 potatoespeeled and halved
- 2 ½ tsp saltdivided
For the rice
- 1 cinnamon stick5 cm
- 4 cloves
- 16 oz basmati or Bangladeshi aromatic ricewashed and soaked 20 minutes
- 3 ¼ cups hot water
- 6 green chillieswhole
- 2 tbsp fresh coriander (optional)chopped
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Method
0/10 doneStep 1: Heat ¼ cup mustard oil in a large heavy pot over a high heat until it just smokes, then lower the heat to medium.
2 minStep 2: Add 3 onions and fry for 10–12 minutes until golden brown; lift out a third of the onions and keep them for the top.
12 minStep 3: Add 2 bay leaves, 1 cinnamon stick, 5 green cardamom pods and 4 cloves and let them sizzle for 30 seconds, then stir in 1 tbsp ginger paste and 1 tbsp garlic paste and fry for a minute.
2 minStep 4: Add 1 /2 tsp ground turmeric, 1 tsp red chilli powder, 1 tsp ground cumin and 1 tsp ground coriander with a splash of water and cook for 2 minutes until the oil separates.
2 minStep 5: Add 2 ¼ lb chicken thighs and drumsticks, skinless, bone-in and 1 tsp salt and fry over a medium-high heat for 8–10 minutes, turning, until the pieces are browned and coated.
10 minStep 6: Add 3 potatoes, cover and cook over a low heat for 10 minutes in the chicken's own juices.
3 minStep 7: Drain 16 oz basmati or Bangladeshi aromatic rice and fold it in with the remaining 1 ½ tsp salt; stir gently for 2 minutes.
2 minStep 8: Pour in 3 ¼ cups hot water, add 6 green chillies and boil over a medium-high heat until the water is just below the surface of the rice.
5 minStep 9: Cover tightly and cook on the lowest heat for 18 minutes, until the rice is tender, the potatoes are soft and the chicken reads 165°F at the bone.
18 minStep 10: Rest covered for 10 minutes, then fluff gently, scatter with the reserved onions and 2 tbsp fresh coriander, and serve with salad and yoghurt raita or a sour pickle.
Nutrition per serving
- Calories
- 580 kcal
- Protein
- 30 g
- Carbs
- 70 g
- Fat
- 20 g
- Fibre
- 3 g
Nutrition values are estimates.
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Good to know
- How long does sylheti akhni take?
- About 75 minutes in total: 20 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 5 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of ginger paste?
- Grated fresh ginger, same amount.
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