Embark on a culinary journey with our authentic Sylheti Akhni recipe, a traditional Bangladeshi dish that promises to delight your senses. This rich and aromatic pulao combines tender pieces of meat with a medley of spices, including cumin, coriander, and the exotic panch phoron, to create a symphony of flavors. Infused with the unique additions of aloo bukhara and raisins, and paired with fluffy kalijeera rice, our Sylheti Akhni is more than just a meal; it's a celebration of culture and heritage. Perfect for any occasion, this dish is sure to impress with its depth of flavor and satisfying heartiness. Explore the taste of Sylhet with every bite and make your dining experience a memorable one.
Ingredients:
¼ cup cooking oil
1¼ cups onion (about 2 medium, thinly sliced)
3-4 bay leaves
Whole garam masala (4 cloves, 5 cardamom pods, 4 peppercorns, 3-4 small cinnamon sticks)
1 tsp cumin seeds
1½ tbsp garlic paste
1½ tbsp ginger paste
2 medium tomatoes, chopped
1½ tsp salt, plus extra to taste
1 kg beef, lamb, or goat meat, cut into small pieces
1½ tsp cumin powder
1½ tsp coriander powder
1 tsp panch phoron powder
¼ tsp nutmeg
¼ tsp mace
¾ cup hot water
5-6 aloo bukhara (dried plums)
1 tbsp raisins (kishmish)
1 cup chopped carrots
½ cup frozen green peas or fresh
10-12 green chilies
4½ cups hot water
1 tbsp mango pickle
3 cups kalijeera or gobindobhog rice
3 tbsp powdered milk
¼ tsp sugar
2 tbsp ghee
Instructions:
Prepare the Meat:
Heat the oil in a large pan over medium heat.
Add sliced onions, bay leaves, whole garam masala, and cumin seeds. Sauté until onions are lightly browned.
Add a splash of water, garlic paste, and ginger paste. Stir well.
Add chopped tomatoes, salt, and cook until tomatoes are soft.
Cook the Meat:
Add the meat to the pan along with cumin powder, coriander powder, panch phoron, nutmeg, and mace. Mix well.
Pour in ¾ cup of hot water, add aloo bukhara, and raisins. Cover and cook over medium-low heat for 40 minutes or until the meat is tender. Stir occasionally.
Add Vegetables and Rice:
Once the meat is tender, add chopped carrots, green peas, and green chilies to the pan.
Pour in 4½ cups of hot water and add mango pickle. Bring the mixture to a boil.
Stir in the rice, powdered milk, additional salt to taste, and sugar. Keep stirring until the rice surfaces.
Final Cooking:
Reduce the heat to the lowest setting, cover, and cook for another 15 minutes.
If there is excess water on top, that's normal. Just stir in 2 tbsp of ghee, mix well, then cover and remove from heat. Let rest for 5 minutes.
Serve this hearty and aromatic Sylheti Akhni hot and enjoy a traditional Bangladeshi meal!
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