Murghor Akhni

Murghor Akhni

Murghor Akhni is very similar to a Chicken Pulao, with a few differences. It is a very typical and common dish eaten in Sylhet but I believe it’s derived from the Pakistani Yakhni recipe. I’ve come to know that there’s several ways of cooking Murghor Akhni but this is the I’ve learnt to cook it from my amma.


For the Chicken
500g Chicken, small pieces
100g Brown Onion, finely sliced
15g Garlic, grated
15g Ginger, grated
15g Ghee
5g Cinnamon stick
2 Indian Bay leaves
2 Green Cardamoms
1 Black Cardamom
2 Cloves
5 Black Peppercorns
1 tbsp Coriander powder
2 tsp Cumin powder
1 tsp Garam Masala
1 1/2 tsp Salt
1/2 tsp Chilli powder
1 litre Boiled Water

For the Rice
400g Basmati rice
50g Brown Onion, finely sliced
15g Ginger, grated
10g Green Chillies, pierced
30g Ghee
5g Cinnamon stick
2 Green Cardamoms
2 Cloves
5 Peppercorns
2 Indian Bay leaves
2 tsp Salt
10g Coriander, coarsely chopped

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