Chittagong Signature · Fragrant Rice & Meat
Akhni Biryani
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It's cooked with chinigura, a tiny, intensely aromatic rice variety — fragrant enough that a pot of akhni can perfume an entire street before it's even served.
Beef or goat is cooked down with potatoes and a distinct spice mix, then layered with short-grain chinigura rice and steamed together into a fragrant, softer cousin of biryani. It's a Chittagong wedding and festival staple, distinct from the kacchi biryani style favored in Dhaka.
Why it's made this way: Chittagong built its own biryani identity around chinigura rice rather than basmati, giving the city's akhni a texture and aroma locals consider distinctly their own.
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Part of World of Street Food — 3248 dishes from 118 countries.
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