afelia's kitchen
Food heaven doesn’t get any better than a plate of Akhni Fulab served with a meat curry and salad….. that is if you ask my son!
This traditional dish of tenderised meat cooked with basmati rice is our Bangladeshi version of what’s similarly known as a biryani. In a biryani the rice is parcooked and layered amongst marinated meat/chicken, this is slightly different in that both components are cooked separately and then combined together in boiling hot water. Akhni Fulab is a dish that is reserved for special occasions such as Eid, when entertaining guests and celebrating special occasions in general. It’s a Bangladeshi classic that some people do find hard to master but will hopefully be easier with this recipe. In my household this dish is loved by all, they would eat it everyday if I cooked it…..but I don’t because it is a rich and greasy dish, far far too opulent for consuming everyday!
The key to a good Fulab is to make sure you add plenty of ginger and ghee, honestly you can never add too much ginger which is something I’ve learnt from my suto bhabi (the youngest of my two sister in laws). You want to soak the basmati rice for 20 minutes in COLD water before cooking, try not to leave it for longer than 30 minutes otherwise I find the rice breaks very easily when cooking and turns into kisuri (a soft mushy porridge like dish make of rice), rather than being a Fulab. You also want to ensure your meat is very tender before adding to the rice, I used my pressure cooker the day I cooked this and was happy that it sped up the cooking time. Frying the rice to ensure it absorbs all the liquid when you add boiling water is very important, you MUST fry the raw rice for the specified time in order to produce a fluffy Fulab and not a soggy one. Seasoning is so, so important too and a Pilau that is not seasoned properly is the difference between an average tasting Pilau and a fantastic one. When boiling the Pilau in the final stage you want to taste the stock/water and make sure that it leans towards the salty side, honestly, the rice absorbs all of the salt and makes such a big difference in terms of the final taste.
I used my pressure cooker to cook my lamb meat but if you don’t have this and are using a standard pot, please make sure you cook the meat for at least 1 – 1.5 hours before you attempt to start cooking the rice. This will ensure your meat is properly cooked and tender when you are ready to add the meat to the Pilau. I will use Fulab/Pilau interchangeably throughout the recipe, it means the same thing. I hope you can follow the instructions and cook an excellent Akhni Fulab/Pilau!
**Please note I did not add any water to my pressure cooker when I cooked my meat, I let the meat release it’s own liquid while cooking. This is NOT how the manufacturers recommend you use a pressure cooker, but as I use my pressure cooker regularly I am familiar with how long I can cook my meat for before all the water will evaporate and it becomes dangerous to use. A pressure cooker MUST have water/liquid in it AT ALL times and if it runs dry, could explode, so please use with caution. If this is your first time using a pressure cooker please add 1 pint of water to the meat and then strain the liquid and add to your basmati rice in place of adding boiling water later. I cannot be held responsible for misuse of your pressure cooker, if you are unsure of how to use it or aren’t familiar with the instructions please refer to your manual for instructions and follow the manufacturer’s guidelines.**
You will need: for Akhni Fulab – Pilau & Lambs Meat
For cooking meat
1kg lambs meat (I used approx 1.1kg)
2 large onions
5 cloves garlic
1 large stem of ginger (see photo)
4 bay leaves
4 pieces of Cinnamon sticks
4 cardamoms
2 tsp salt
3 heaped tsp Bolsts mild mixed curry powder
1.5 heaped tsp coriander powder
1.5 heaped tsp jeera powder
1 tsp turmeric powder
4 tbsp ghee
For cooking pilau
3.5 cups of basmati approx 700g
2 large onions
1 extra large stem of ginger (you want to use twice the amount you used for the meat, see photo)
2 large serving spoons of oil
4 tbsp ghee
1 tsp salt
4 bay leaves
4 cinnamon sticks
4 cardamom
5 cloves
20 – 25 whole black peppers
10 green chillies
Method:
Measure 3.5 cups of basmati rice and wash under running cold water till the water runs clear. Soak in enough cold water to cover the rice and leave to one side.
Place your drained meat in your pressure cooker (or standard pot if you are not using a pressure cooker).
Peel and chop 2 large onions, crush 5 cloves of garlic and 1 large stem of ginger. Add these ingredients to the pressure cooker/standard pot….
….along with 4 bay leaves, 4 pieces of cinnamon sticks, 4 cardamoms and 2 tsp of salt.
Mix thoroughly and cover your pressure cooker and secure the lid. Cook the meat for 20 – 25 mins in a pressure cooker. If you’re using a standard pot cook the meat for between 1 to 1 1/2 hours.
While the meat cooks you can prepare the ingredients for the main part of the pilau if you’re using a pressure cooker, if you’re using a standard pot, wait till the meat is almost cooked before you start. Only start to cook the main rice/pilau part of this recipe when your meat is almost cooked.
Peel an extra large stem of ginger for the pilau. I have shown you how large the piece I’m using is by holding it in my hand. Cut the ginger using a knife into fairly large pieces (top right photo). Please DO NOT use crushed/minced ginger for this stage as you really want to brown the ginger to release it’s flavour and the finer the ginger is the quicker it will burn and you won’t have a good tasting pilau, at least that’s what I think. I sometimes use crushed ginger for cooking the lamb meat but not for this part. Peel and chop 2 large onions.
In another large saucepan heat 2 large serving spoons of vegetable oil, the wooden spoon is my measure here….
….and add 4 tbsp of ghee. Once the ghee has fully melted and the oil is hot add the chopped ginger, keep the flame on medium – high to brown the ginger, this can take up to 10 minutes. It is important to stir the ginger while it browns to ensure even browning, you want a golden brown colour all over.
Once all the ginger is golden brown as shown in photo (top left) add the 2 chopped onions. Mix and fry the onions uncovered over a medium – high flame, stir occasionally.
At this point (approx 20 – 25 minutes later) I removed the lid from my pressure cooker and checked my meat, allow all the steam to escape before removing the lid. I found that the meat was cooked enough for me to now add my spices. You should see the fat bubbling around the edges of the pan to indicate the meat has cooked enough (top right photo). For the last stage of cooking the meat I shall not be using the pressure cooker lid but a standard lid to enable the spices to fry and for me to stir the meat with ease.
Now to the meat add 3 tsp of Bolsts curry powder, 1.5 heaped tsp coriander powder 1.5 heaped tsp jeera powder, 1 tsp turmeric powder and 4 tbsp of ghee.
Mix the spices and ghee and allow the meat to cook for a further 15 – 20 minutes on the stove top. Cover with a normal lid to allow you to stir the meat now and then. The reason for finishing off the meat this way is that in a pressure cooker the liquid doesn’t evaporate and the spices will not roast well, so this needs to be done in the standard manner.
Once the onions for the pilau are golden brown (bottom left photo) add the whole spices; 4 bay leaves, 4 cinnamon sticks, 4 cardamoms, 5 cloves and 20 – 25 whole black peppers. Fry for a couple of minutes before adding the soaked rice.
REMEMBER TO BOIL A FULL KETTLE OF WATER AT THIS POINT.
Add the soaked basmati rice by hand draining excess water before adding. Add 1 tsp of salt also and fry over a medium flame for between 8 – 10 minutes, stirring to prevent the rice burning/sticking. Add 10 green chillies.
If you are not using a non stick pan (like me) you will find the rice sticks to the bottom of your saucepan and it’s important that you stir and scrape the rice away from the bottom and the edges of the pan but allow it to fry for the stated time (8 – 10 minutes). Doing this means your rice will absorb most of the water when you add it. You want the rice to look solid white in colour (top right photo) and with a hint of golden brown colour from the onions. Leave flame on LOW – MEDIUM while frying the rice.
By now the oil should have separated from the meat and be bubbling around the edges of the pan (bottom left photo). Check your meat and test for tenderness, if you’re happy you can now add it to the fried rice; if you want it to cook longer turn off your rice and cook the meat till you’re happy and then heat up the rice and then add the meat.
Fry the meat with the rice for several minutes over a MEDIUM heat stirring frequently, after a few minutes turn the heat up to HIGH.
Add some boiling water to the pan you cooked the meat in to extract any fat/flavour remaining and then add this to your pilau. You should hear the water sizzle at the bottom as it hits the pan, if you don’t hear this you haven’t heated the pan up enough. By heating the bottom of the pan like this the water will start to boil instantly and will produce a fluffy pilau instead of a soggy one.
Keeping the flame on HIGH, top up the pilau with enough boiling water from your kettle and stir with a wooden spoon to ensure water reaches the bottom of the pan also. Taste the water, it should taste salty, I found my pilau was lacking slightly so sprinkled a little more over the top. Add enough boiling water to just cover the rice and meat (bottom right photo), don’t drown it in water!
Cover the pan with a lid and keep boiling on HIGH for 5 minutes, then turn the heat down to MEDIUM (top right photo) and simmer for a further 5 – 7 minutes.
Uncover and check to see if all the water has been absorbed, you may notice water floating along the top of the pilau (bottom left photo), help disperse the water to the bottom of the pan by lifting the rice from edges and combine the water with the pilau.
Finally turn the flame down to LOW, cover the pilau with some foil and place the lid over the top. The foil traps the steam in and allows the moisture to drip back into the pilau as it cooks so should not require any extra water. Leave this to cook for a further 12 – 15 minutes or until the rice is soft when pressed between your fingers. You’ll be able to tell when it’s cooked as the pilau will release an amazing aroma.
I always like dotting some extra ghee over the top once the pilau is cooked for a final ghee boost! Keep this covered, as the ghee melts into the pilau it makes it taste soooo amazing!!!
Garnish your akhni fulab/pilau with coriander and serve hot as is or with some extra sides….
….you may want to serve your Fulab with a Classic Lamb & Potato Curry, Tomato & Onion Salad and lemon wedges!
Bon Appétit!!
- 1kg lambs meat (I used approx 1.1kg)
- 2 large onions
- 5 cloves garlic
- 1 large stem of ginger (see photo)
- 4 bay leaves
- 4 pieces of Cinnamon sticks
- 4 cardamoms
- 2 tsp salt
- 3 heaped tsp Bolsts mild mixed curry powder
- 1.5 heaped tsp coriander powder
- 1.5 heaped tsp jeera powder
- 1 tsp turmeric powder
- 4 tbsp ghee
- 3.5 cups of basmati approx 700g
- 2 large onions
- 1 extra large stem of ginger (you want to use twice the amount you used for the meat, see photo)
- 2 large serving spoons of oil
- 4 tbsp ghee
- 1 tsp salt
- 4 bay leaves
- 4 cinnamon sticks
- 4 cardamom
- 5 cloves
- 20 - 25 whole black peppers
- 10 green chillies
- Measure 3.5 cups of basmati rice and wash under running cold water till the water runs clear. Soak in enough cold water to cover the rice and leave to one side.
- Place your drained meat in your pressure cooker (or standard pot if you are not using a pressure cooker).
- Peel and chop 2 large onions, crush 5 cloves of garlic and 1 large stem of ginger. Add these ingredients to the pressure cooker/standard pot....
- along with 4 bay leaves, 4 pieces of cinnamon sticks, 4 cardamoms and 2 tsp of salt.
- Mix thoroughly and cover your pressure cooker and secure the lid. Cook the meat for 20 - 25 mins in a pressure cooker. If you're using a standard pot cook the meat for between 1 to 1½ hours.
- While the meat cooks you can prepare the ingredients for the main part of the pilau if you're using a pressure cooker, if you're using a standard pot, wait till the meat is almost cooked before you start. Only start to cook the main rice/pilau part of this recipe when your meat is almost cooked.
- Peel an extra large stem of ginger for the pilau. I have shown you how large the piece I'm using is by holding it in my hand. Cut the ginger using a knife into fairly large pieces (top right photo). Please DO NOT use crushed/minced ginger for this stage as you really want to brown the ginger to release it's flavour and the finer the ginger is the quicker it will burn and you won't have a good tasting pilau, at least that's what I think. I sometimes use crushed ginger for cooking the lamb meat but not for this part. Peel and chop 2 large onions.
- In another large saucepan heat 2 large serving spoons of vegetable oil, the wooden spoon is my measure here....
- and add 4 tbsp of ghee. Once the ghee has fully melted and the oil is hot add the chopped ginger, keep the flame on medium - high to brown the ginger, this can take up to 10 minutes. It is important to stir the ginger while it browns to ensure even browning, you want a golden brown colour all over.
- Once all the ginger is golden brown as shown in photo (top left) add the 2 chopped onions. Mix and fry the onions uncovered over a medium - high flame, stir occasionally.
- At this point (approx 20 - 25 minutes later) I removed the lid from my pressure cooker and checked my meat, allow all the steam to escape before removing the lid. I found that the meat was cooked enough for me to now add my spices. You should see the fat bubbling around the edges of the pan to indicate the meat has cooked enough (top right photo). For the last stage of cooking the meat I shall not be using the pressure cooker lid but a standard lid to enable the spices to fry and for me to stir the meat with ease.
- Now to the meat add 3 tsp of Bolsts curry powder, 1.5 heaped tsp coriander powder 1.5 heaped tsp jeera powder, 1 tsp turmeric powder and 4 tbsp of ghee.
- Mix the spices and ghee and allow the meat to cook for a further 15 - 20 minutes on the stove top. Cover with a normal lid to allow you to stir the meat now and then. The reason for finishing off the meat this way is that in a pressure cooker the liquid doesn't evaporate and the spices will not roast well, so this needs to be done in the standard manner.
- Once the onions for the pilau are golden brown (bottom left photo) add the whole spices; 4 bay leaves, 4 cinnamon sticks, 4 cardamoms, 5 cloves and 20 - 25 whole black peppers. Fry for a couple of minutes before adding the soaked rice.
- REMEMBER TO BOIL A FULL KETTLE OF WATER AT THIS POINT.
- Add the soaked basmati rice by hand draining excess water before adding. Add 1 tsp of salt also and fry over a medium flame for between 8 - 10 minutes, stirring to prevent the rice burning/sticking. Add 10 green chillies.
- If you are not using a non stick pan (like me) you will find the rice sticks to the bottom of your saucepan and it's important that you stir and scrape the rice away from the bottom and the edges of the pan but allow it to fry for the stated time (8 - 10 minutes). Doing this means your rice will absorb most of the water when you add it. You want the rice to look solid white in colour (top right photo) and with a hint of golden brown colour from the onions. Leave flame on LOW - MEDIUM while frying the rice.
- By now the oil should have separated from the meat and be bubbling around the edges of the pan (bottom left photo). Check your meat and test for tenderness, if you're happy you can now add it to the fried rice; if you want it to cook longer turn off your rice and cook the meat till you're happy and then heat up the rice and then add the meat.
- Fry the meat with the rice for several minutes over a MEDIUM heat stirring frequently, after a few minutes turn the heat up to HIGH.
- Add some boiling water to the pan you cooked the meat in to extract any fat/flavour remaining and then add this to your pilau. You should hear the water sizzle at the bottom as it hits the pan, if you don't hear this you haven't heated the pan up enough. By heating the bottom of the pan like this the water will start to boil instantly and will produce a fluffy pilau instead of a soggy one.
- Keeping the flame on HIGH, top up the pilau with enough boiling water from your kettle and stir with a wooden spoon to ensure water reaches the bottom of the pan also. Taste the water, it should taste salty, I found my pilau was lacking slightly so sprinkled a little more over the top. Add enough boiling water to just cover the rice and meat (bottom right photo), don't drown it in water!
- Cover the pan with a lid and keep boiling on HIGH for 5 minutes, then turn the heat down to MEDIUM (top right photo) and simmer for a further 5 - 7 minutes.
- Uncover and check to see if all the water has been absorbed, you may notice water floating along the top of the pilau (bottom left photo), help disperse the water to the bottom of the pan by lifting the rice from edges and combine the water with the pilau.
- Finally turn the flame down to LOW, cover the pilau with some foil and place the lid over the top. The foil traps the steam in and allows the moisture to drip back into the pilau as it cooks so should not require any extra water. Leave this to cook for a further 12 - 15 minutes or until the rice is soft when pressed between your fingers. You'll be able to tell when it's cooked as the pilau will release an amazing aroma.
- I always like dotting some extra ghee over the top once the pilau is cooked for a final ghee boost! Keep this covered, as the ghee melts into the pilau it makes it taste soooo amazing!!!
- Garnish your akhni fulab/pilau with coriander and serve hot as is or with some extra sides...
If you like the recipe please share with friends and family, also follow me on Facebook and Instagram. Questions? Leave a comment below or message me on Facebook.
sukaina
I tried the recipe the taste and aroma was excellent and my whole family and friend really loved it
Tania
I Just wanted to say, I love this recipe. I have genuinely used your recipe more than 10+ Times and my husband, family and guests are always complimenting it!
They can’t believe I made it 😂 (I’m not the worlds greatest cook lol) because it always comes out so perfectly!
Thank you so much for your recipes! They literally help so much! And I love how detailed they are xxx
afelia’s kitchen
Alhamdullilah, thanks for the amazing feedback, I really appreciate it. Hope you try some of the other recipes on the website! 🙂
Sabah
Salaam sis. I am making this dish for nearly 50 people and really don’t want to mess it up! Please could you direct me on the amount of ingredients if I use 10kg meat? Would I need to times your recipe by 10? Thank you so much 🙂
afelia’s kitchen
For those amounts you would need to contact a catering company for advice.
Anika Morson
Hello,
I’m thinking to attempt this dish next week.
Please can you clarify what part of the lamb meat you’re using (leg/shoulder/mixed)?
Thank you!
afelia’s kitchen
Hi, I’ve used mixed meat for this recipe, hope this helps.
Mariam
Slm i just want to knw as ive never cooked this before does the potatoes go in with the kettle water at the last part
afelia’s kitchen
There are no potatoes added to this recipe, if you would like to add potatoes add them in when you’re adding the water, provided they’re cut fairly small they should cook through.
Yaser
I have never cooked and have always been a sucker for the meat fulab/pilaw. Usually, I wait for my sister to invite me! Now, this lockdown has got me craving. There’s no iftar without pilaw; vice-versa.
I usually look for restaurants that may do a good pilaw, unfortunately, I haven’t come across any.
So… As I never cooked before, I am so glad to have stumbled on your page. Inshallah, for tonight’s iftar I will be cooking this.
Pray it goes well.
Mubashara Khalifa
Asalamulaikum
I jst started following on insta…u hav grt recipes…mashallah…I havnt tried any of ur recipes yet bt inshallah will do soon…jst wanted to ask if ur gonna do eid menu…n I was looking for biryani recipe on this website bt unfortunately u dnt hav.
The Covered Accountant
I made Akhni for the first time in my life for Ramadan Eid. I was soooo nervous. I never learnt to cook and I am so grateful for these recipes! Thank you. It came out so good I was shocked – huge thank you!
afelia’s kitchen
Aww makes me so happy to hear the recipe turned out awesome. A lot of people have learnt to make an amazing Akhni following this recipe! 😀 xx
Jaboo
This tasted wonderful and will have to be my go to recipe.
Was wondering how would it work with chicken?
afelia’s kitchen
I haven’t shared a chicken recipe yet, timings are different so not something I can just write about here, sorry.
Jennah
Please share the chicken one Afelia it’s My family’s fav and I want to impress them your recipes always come out amazing thank you xx
Shazna M
Made this today. Although my rice ended up being a little on the softer/soggy side. However hubby loved it. Keep those recipes coming as they’re great. Thank you for taking time to write in such detail.
afelia’s kitchen
Aww bless….make sure you fry the rice well before adding water and when you do add water, make sure it’s boiling hot and the bottom of the pan is hot, the sizzle will help the rice absorb the water quicker and stop your rice from going soggy. x
Sourma
Hi
How do I know how much water to add?
Maya
Hi, this recipe looks amazing. I have an instant pot which is a pressure cooker should I cook the lamb in there?
afelia’s kitchen
Yes you may cook the meat in your instant pot of that’s what you prefer. x
Maya
Thank you, I am excited to try it- would you cook the lamb in the instant pot for same amount of time? 20 to 25 mins?
afelia’s kitchen
I don’t know how long you would need to cook it for as I’ve never used an instant pot, you should refer to your manual for timings on how long to cook different ingredients.
Maya
Thank you! I guess my question is in the recipe when you cool it in pressure cooker how done or tender does it need to me since it will also be cooking with the rice?
afelia’s kitchen
Not too soft (ie. Falling off the bone), It should be firm but cooked. x
Shami
Salaam,
I’m a novice at cooking but will be having and iftaar dawat at mine. I wanted to make this.. there will be about 10 people, so it think I may need to double the recipe?
Would I simply double all the ingredients or cut back on some of the oil etc., if doubled?
Thank you in advance!
afelia’s kitchen
WS….yes just double all the ingredients. x
Nourin
Looking forward to making this! In the process of buying a pressure cooker for making life easier in making akhni! Do you think a 6qt or 8qt pressure cooker is good enough?
afelia’s kitchen
I would go for a larger pressure cooker, unless you are cooking for 1 – 2 people. You can cook less in a big pressure cooker but you can’t over fill a small one. x
Dina
Hi
I followed your receipe using a pressure cooker, can, you let me know how much water you put in the pressure cooker after adding the meat in tge pressure cooker. Btw love all your recipes easy to follow and tasty
afelia’s kitchen
Hi you would need to read the instruction manual that comes with your cooker, it’s not something I can advise you on. x
Tracy
Can you use this for pilau without meat please
afelia’s kitchen
If you’re looking for a non meat pilau, try my Jeera Rice recipe, tastes great without the meat. x
Saeema
Thank you so much for this amazing step by step recipe. So easy to follow and understand. Turned out great Alhamdulillah xx
afelia’s kitchen
That’s great, thank you for the feedback. 🙂 x
Rabeya
Masha’Allah tabarak’Allah this pilau is amazing!! Everyone was complimenting me so much. Jazak’Allah khairun for the recipe. May Allah swt reward you immensely x
Shahaji Begum
I’ve never made akhni before and I made this for the first time for my sons birthday party- everyone loved it! I doubled up the recipe and also made the meat part a couple of days in advance. Instructions are easy to follow and it tasted amazing! 😋
afelia’s kitchen
Excellent stuff, thanks for the review! 🙂 x
Farheen Nasser
Hi Afelia,
Can we use homemade garam masala instead of the curry powder ? Love your recipes. Made your chicken and cheese triangles and it was perfect xx
Kushba
Can you substitute the meat with chicken?
Thanks!
afelia’s kitchen
You could I suppose but you would have to adjust the cooking times if you wanted to do this. x
Rumena
Loved this recipe and was very easy to follow.
Hanni
I recently got married and I used this recipe to make the first meal I cook for my husband. Alhamdulilah we both enjoyed it. May Allah reward you for posting this recipe, I found it very beneficial and tasty! Thank you Afelia
M
Alhamdulillah I can cook but I was so scared to do any kind of pulab! Everyone except me used to the make the pulab on special occasions but suddenly my son fell in love with it and kept badgering me for it! Then Afelia came to the rescue and alhamdulillah the recipe is spot on with the measurements and now I make pulab from anything with no stress whatsoever and I have happy children alhamdulillah! Jazakillah Khair sis xx
Parbin
My husband cooked this and it was great! He left out the chillies for the kids. My picky 4 year old asked if he could have more which is a first! Thank you for a fantastic recipe and such easy to follow instructions.
Sabrina Hoque
I always use your recipe for lamb akhni and it turns out yummy all the time. The in laws are always impressed too! Thanks sis X
Shu
Firstly I just wanted to say how much I love your recipes and Instagram page.
With this pilau recipe, if I wanted to make a vegetarian version do I simply leave out the meat section?
afelia’s kitchen
Yes or you can follow the recipe through with some changes and replace the meat with chickpeas or vegetables. x
Hannah
Salaam!
I’m married to a Bengali and have never attempted this dish in almost 2 years as it looked very complicated. I’ve done different versions of biryani but not this specific Bengali take on it.
After seeing my mother in law make it and my husband’s sister in law, I decided to give it a go but I needed a recipe to follow as I couldn’t remember all the steps so I found yours. I followed it as close to the instructions as possible (didn’t have ten green chillies, I added 3 big ones, and my onions were smaller so I did 3 medium onions for each part instead of 2 large) but I feel like there was something not quite right. I don’t know what I done wrong but I feel like perhaps I added too much ghee and a bit too much water as it came out slightly softer / soggier than it should have done and oilier than I expected. There was not enough salt, so I had to add more towards the end. It also burned a quite a bit at the bottom of the pot towards the end.
Even though the taste isn’t bad at all it just feels like it’s “missing something”. My husband liked it but I know it’s no where as close as my in laws. Then again they’ve been cooking this for years and this was my first try lol. Any tips to improve it next time I’d appreciate!
Farhana Islam
Salaam sis, tried this akhni and it came out delish!! Normally stick to very simple pilau but thought I’d give it a try as it was hubbys birthday lol! He was very impressed, said it tasted like ‘masjid sinni’ as in the akhni they give out (which is a compliment lol). Will be trying this recipe with chicken next! Thank you for taking time to do this for everyone out there! I for one really appreciate it and love all ur posts! May Allah bless u with all the success x
Caroline diep
Tried it for the first time and it turned out amazing. Thanks so much for putting in such detailed steps. Appreciate all the help whenever I needed it. Can’t wait to try other recipes from you.
Johura
Looks absolutely amazing maa shaa Allaah. Hoping to make this soon. Xx
Ruzina
Thank u for this recipe! Before this i failed at many attempts. This recipe impressed my husband and filled me with confidence. It tasted great
afelia’s kitchen
You’re welcome, I’m thrilled that you were able to successfully cook the dish and it boosted your confidence in cooking too! 🙂 xx
Thahmina
Salaam sis. I made this last weekend for 10 people for iftar. I’ve never cooked for more than 3-4 people before and I’ve never attempted fulaw but alhumdulillah following your recipe was amazing. Tasted lovely and everyone enjoyed it. Thank you so much, this page is a blessing!
Mili
Delicious dish! Made it yesterday and it was loved by all! So very scrumptious!
afelia’s kitchen
Thank you, I’m so glad you liked it! x
RaisingTheUmmah
Oh wow I just made this for the first time ever and the flavours are totally amazing Allahumma Barik! Looking forward to making more dishes from this site. I used to hatlive cooking and only recently started learning, you’ve really helped me gain confidence and passion in cooking – may Allah reward you. Thank you ?
Rumina
Salaam Sis, attempted your akhni recipe yesterday and ALHAMDULILLAH, it came out great! My husband loved it and he is my biggest critic, lol! It’s the first time I’ve cooked it alone with the help of my husband when it came to stirring because it kept getting stuck and my arm was aching. ? When I lived with my in laws, myself and my zaal would do all the cooking together & out of fear thinking I would mess it up; she would do the main cooking of akhni so I never really did it myself; I took more of a back seat and just prepped and watched. It’s safe to say I will be attempting it again soon insha’Allah. Thank you so much for sharing your recipes, they really are a life saver. I love to have pictures to go by aswell and you shared that with your recipes which makes life so much easier and I wasn’t a nervous wreck at all! Thank you again. ? Happy Ramadan x
Shakeela Jabeen
So easy to follow and smells amazing – roll on iftaar! ?
Shuhada
Another great recipe I’ve tried from here.
I substituted the meat for chicken and adjusted the cooking times like you said and it came out lovely.
Thank you! X
afelia’s kitchen
You’re welcome, I’m just happy you enjoyed it! 🙂 x
Aziza
Salam sis
How many chickens did you use when you substituted the meat? X
afelia’s kitchen
Wa alaikum as salaam…..you’ll need to weigh the chicken on scales to work out how much chicken to use, it’s not as straight forward as saying use X amount of chickens.
Shamema
Tried this recipe today for the first time! Mash’Allah it was so tasty! The recipe was easy to follow and the step by step photo guide really helped. Thank you so much Afelia’s Kitchen!! xx
afelia’s kitchen
You’re welcome, really pleased that you enjoyed it so much. xx
rabia
hi…i want to make this akhni but dont have the bolst curry powder…can i use an alternative brand and if i do will it affect the tast?.my local asian shops dont stock bolst brand unfortunately.
afelia’s kitchen
Hi, you can make this with any other curry powder but if you want the amazing taste that everyone goes on about, try to get hold of Bolsts if possible (I know it’s sold on Amazon). Otherwise just use the curry powder you have to hand. Make sure you use a well branded Ghee like Plough or Khanum, it makes such a huge difference to the dish. Happy cooking. 🙂 xx
Masuma
Thank you. Made it yesterday. My husband liked it, but my mother in law told me off for the amount of ginger in it…
afelia’s kitchen
Lol, your comment made me laugh! 😀 I’m happy that at least your husband enjoyed it, even if you did get a telling off in the process….;) xx
Joshim
Thanks for the recipe. Just what i needed. Mum coming back from bdesh. So making a little treat for her. Thanks
afelia’s kitchen
You’re welcome, hope your mum arrived back safely and enjoyed the dish, very thoughtful of you! 🙂
Shehana
Amaazingly good. I love rice dishes and this is soo flavorful. Another great recipe from afelias!
afelia’s kitchen
Thank you, it means so much to me when you all enjoy the recipes I share. 🙂 xx
Rabeya
I’m such a terrible cook and decided to follow this recipe over the weekend. It came out so lovely, I’m so proud of myself! Also made the kebabs which was so tasty ( I ate them all by myself) thank you for the recipe Xx
afelia’s kitchen
You are welcome, thank you so much for giving the recipes a try! I’m so glad you enjoyed both recipes, hopefully now you’ll trust in your ability to cook more and will give some of my other recipes a go. 🙂 xx
Mona
Thank you so much for your recipes, I am reading this all the way from Texas. Miss my moms food so much, this is helping me learn to cook like she does.
afelia’s kitchen
Wow Texas, that’s amazing! I’m so glad you’re finding these recipes helpful, I’m happy to share what little I know. Hope you try out some of the other recipes, including the baking recipes! 🙂 xxx
H khatun
I want to try out this recipe
How long does it take to make altogether?
afelia’s kitchen
Depends on what you’re using sis, if you have a pressure cooker, maybe 1.5 hours, if not maybe 2 – 2.5 hours.
Ayesha Abdulqaiyoom
I know it’s Ramadan but honestly couldn’t wait I had to make this. I have to say it was really really nice. My husband loved it and to get his approval that’s a plus+… But all thanks to you sis. You are a great cook Alhamdullilah. I actually look forward what you put next up on Instagram. Anyways thank you for sharing recipe. Hope Ramadan is going good for you and family. Have me and my family in your duas in sha Allah. Xxx
afelia’s kitchen
Thrilled you and your husband enjoyed this recipe sis, so far the feedback has been amazing for the akhni fulab, I’m just happy my recipes are making so many husbands happy with their wives cooking, lol! You are welcome, I always appreciate your feedback. Prayers for you and family. 🙂 xx
Rehana
I tried out this recipe, Alhamdulilah everyone in my family really enjoyed it. The ginger really does bring out more flavour to the akni. Thank you very much for sharing your recipes. x
afelia’s kitchen
I’m so glad you and the family enjoyed this, it’s a pleasure to be able to share my family favourites with you all. x
Piara
I tried this recipe and it took me right back to my childhood when my mother use to make it for Eid. It truly is authentic sylheti style pilau without any other unnecessary ingredients (which Im not very fond of). The instructions were simple to follow and the pictures really helped. Thank you for sharing this recipe and I can’t wait to make this for eid and surprise everyone. X
afelia’s kitchen
Thanks for giving the recipe a try and I consider it a huge honour to have it compared to your mother’s cooking. I’m sure everyone will be pleasantly surprised! 🙂 x
Sharms
Can you do a chicken fulab? Thank you and I love your whole website very helpful for teenagers to learn keep it up, Masha’Allah x
afelia’s kitchen
Thanks for the feedback, much appreciated. I don’t normally cook fulab with chicken, whenever I do cook fulab I use lamb meat. That said I will try to provide a recipe for you when I find the time, very busy right now trying to focus on Ramadan recipes. 🙂 xx
Anjum
I’m excited to try this recipe as I love mutton akhni. Can I request that when you post your recipes you specify how many people it should feed?
afelia’s kitchen
That’s great, I hope you find the instructions easy to follow. Thanks for the feedback, it’s something I had in mind and will amend the info on recipes to include this. I know it’s helpful to have a rough estimate for the number of people each cooked dish serves. Just so you know I normally cook for six people, three adults and three very hungry teenagers! Any other ideas are always welcome. 🙂 x
afelia’s kitchen
I also cook for my mother in law who lives with me but she mainly eats curries and not many of my ‘western’ dishes. Hope this helps.
Sabz
I made this recipie and wow did it come out tasty! Everyone enjoyed it and the photos made the recipie really easy to follow which i loved as im a pretty new cook lol!!! I will def try out more recipies xxxx
afelia’s kitchen
Wow, new to cooking and attempting an akhni, which I have to say is a fairly complex dish even for experienced cooks! I’m just thrilled everyone you cooked for enjoyed this recipe, I’ve had some excellent feedback so far. Do try out some of the other recipes and let me know what you think! 🙂 xxx
Tazmin
Please can you share a recipe lamb and potato curry and the salad xxxx
afelia’s kitchen
I’m hoping to have that up next week. Watch this space…..:)
Rashida
Made the akhni fulab yesterday and it tasted amazing! My hubby n kids loved it! First time my fulab has actually come out right! Thank you afelia will definately be making this again!
Hasina
Followed the recipe over the weekend and it was the most tastiest rice dish I have ever made… Recipe was easy to follow with the step by step pictures 🙂
afelia’s kitchen
So pleased you enjoyed the dish, it’s definitely my eldest son’s most favourite dish ever too! Thanks for the feedback, much appreciated. ??
Aysha f
I feel so privileged that i got to make this today to help my family break their fast. Never doubt any recipes i follow from afelia always spot on and exact and tastes delicious mashallah
afelia’s kitchen
Aww what a sweet comment to leave, this has really put a smile on my face, thank you! May their fasts be accepted. 🙂 xxx