The rich flavors of Bangladesh with our traditional Sylheti Akhni recipe! Watch as we guide you through each step of cooking this mouthwatering pulao, featuring tender meat, aromatic spices, and a blend of rice and veggies, all infused with the unique taste of aloo bukhara and mango pickle. Perfect for any occasion, this dish is a feast for the senses. Tune in now to bring the taste of Sylhet right into your kitchen!
Bangladeshi Sylheti Akhni Recipe
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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