Chattogram Urs Akhni Biryani is a deeply traditional dish rooted in the cultural and spiritual gatherings of Chattogram, Bangladesh. Often prepared during Urs and other religious occasions, this biryani stands apart from commercial or restaurant-style versions. It is known for its light texture, gentle aroma, and comforting flavor, made using boiled or coarse rice rather than fragrant long-grain varieties.
Unlike spicy or heavily layered biryanis, Akhni Biryani focuses on balance and purity of taste. The heart of the dish lies in its yakhni, a slow-cooked broth that carries warmth and depth without overpowering the rice. The use of boiled rice allows the flavors to absorb evenly, creating a soft, nourishing meal that feels both festive and homely.
This biryani is closely tied to community cooking, where large pots are prepared to serve many people together. Because of this, it has a unique simplicity that reflects generosity and togetherness. The aroma is subtle, the spice level is moderate, and the overall experience is soothing rather than heavy.
Chattogram Urs Akhni Biryani is not just food. It is a tradition served on a plate. It represents hospitality, spiritual gatherings, and the timeless charm of regional Bangladeshi cuisine. For those seeking authentic food stories and heritage recipes, this biryani offers a meaningful connection to the past.
Health Tips:
Using boiled rice makes this biryani easier to digest compared to heavier rice dishes. The yakhni-based cooking method provides warmth and nourishment, making it a comforting option when prepared with moderate oil and salt. It pairs well with simple sides to keep the meal light and balanced.
Chattogram Urs Akhni Biryani | Traditional Yakhni Biryani Made with Boiled Rice
Course: Biryani Recipes, BlogChattogram Urs Akhni Biryani, also known as Yakhni Biryani, is a traditional Bangladeshi rice dish prepared with boiled or coarse rice and a flavorful yakhni broth. Popular during Urs and religious gatherings, this biryani is light, aromatic, and comforting. It reflects the authentic taste of Chattogram’s food culture and is ideal for those who enjoy mild, wholesome biryani with deep traditional roots.
Ingredients
- Cooking oil – 1 cup
Bay leaves – 3 pieces
Cinnamon sticks – 3 pieces, each cut into 4 pieces
Black pepper – 4 to 5 pieces
Cumin seeds – 1 teaspoon
Onion – ½ cup, finely chopped
Ginger and garlic paste – 3 teaspoons
Beef – 2 kg
Salt – to taste
Turmeric powder – 1 teaspoon
Red chili powder – 2 teaspoons
Coriander powder – 2 teaspoons
Cumin powder – 2 teaspoons
Mixed masala powder – 1 teaspoon
Chili flakes – 2 teaspoons
Tomato – 2 slices
Fresh mint leaves – a handful
Fresh coriander leaves – a handful
Green chilies – 4 pieces
Lemongrass – 4 small pieces
Lemon – 1 slice
Almond paste – 3 teaspoons
Potato paste – 3 teaspoons
Potatoes – 5 pieces, cut into large chunks
Rice – 1 kg
Water – as needed for cooking
Directions
- First, take 1 kg of boiled rice. Wash it nicely and keep it aside to drain.
Take 2 kg of beef, cut it into medium-sized pieces, wash well, and keep aside.
Chop the onions, mint leaves, coriander leaves, and green chilies. Slice the tomatoes and keep everything ready.
Take 5 potatoes, peel them, and cut each potato into six pieces. Wash and keep aside.
Now it’s time to start cooking. Since this is a beef biryani, use more oil. Heat 1 cup of cooking oil in a large pan.
Add whole spices to the hot oil: bay leaves, cinnamon, cardamom, black pepper, and cumin seeds. Let them release their aroma.
Add ½ cup chopped onions and fry until they turn light golden.
Add 3 teaspoons of ginger and garlic paste. Stir well and cook until the raw smell disappears.
Add the beef pieces and mix well with the masala. Add a small pinch of salt and mix again.
Cover the pan with a lid and cook for 2 minutes. Then open the lid and add all powdered spices: turmeric powder, red chili powder, coriander powder, cumin powder, and mixed masala. You can add chili flakes if you like extra heat.
Mix everything well, cover again, and cook on medium heat until the beef releases its water. This will take about 20 minutes.
After 20 minutes, open the lid, stir the beef, and let it cook until the gravy boils nicely.
Add the sliced tomatoes, chopped mint leaves, and coriander leaves. Mix well.
Add water as needed to cook the beef. Cover and cook on medium flame for about 30 minutes, stirring occasionally.
Check that the beef is fully cooked and tender.
Now add cashew paste and cook for another 10 minutes.
Add the potato pieces, raisins, and almond paste. Stir gently and cook for 2 minutes.
Add lemon slices and lemongrass pieces to enhance the aroma.
Now add the prepared rice and mix carefully so the rice does not break.
Taste and adjust salt if needed. Add water as required to cook the rice.
Add green chilies, increase the flame, cover with a lid, and cook for about 20 minutes.
After 20 minutes, reduce the flame to low and let the biryani finish cooking slowly until done.
Turn off the heat and let it rest for a few minutes.
Your delicious Yamuna Biryani is now ready to serve and enjoy.
Recipe Video
Notes
- Notes:
This biryani is best enjoyed fresh but is also commonly served in large gatherings, where its flavor develops beautifully as it rests. Its mild nature makes it suitable for all age groups.
Cooking Tips:
Maintaining a gentle balance of spices is key to preserving the traditional taste. Slow cooking helps the rice absorb the yakhni evenly, resulting in a soft and flavorful texture without excess oil.
