Sylhet Division, Bangladesh
Akhni
আখনি
Sylheti pilaf of chinigura rice cooked in a spiced meat stock with potato and dried fruit, wetter and darker than morog polao.
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Bangladesh
Bhuna Khichuri
ভুনা খিচুড়ি
Rice and lentil fried in ghee with whole spice before liquid is added, so the grains stay separate and the dish comes out dry and rich.
Dhaka, Bangladesh
Kacchi Biryani
কাচ্চি বিরিয়ানি
Marinated raw mutton layered under rice with potato, ghee and kewra water in a sealed pot, so meat and rice cook together.
Kolkata, India
Kolkata Biryani
कोलकाता बिरयानी
A biryani from Kolkata with potatoes and eggs, lightly spiced with nutmeg and mace. It evolved from Awadhi biryani and is distinctively mild.
Dhaka, Bangladesh
Morog Polao
মোরগ পোলাও
Chinigura rice cooked in chicken stock with ghee, whole spices and a little sugar, with pieces of braised chicken folded through.
West Bengal, Bangladesh
Panta Bhat
পান্তা ভাত
Cooked rice left overnight under water so it ferments lightly, eaten cold with salt, raw onion, green chilli and a little dried fish.
Bangladesh
Panta Ilish
পান্তা ইলিশ
Fermented watered rice served cold with fried hilsa, green chilli, onion and salt — eaten at dawn on the Bengali new year.
Dhaka, Bangladesh
Tehari
তেহারি
Small-grain rice fried with cubed beef, green chilli and mustard oil until yellow and fragrant — the everyday street cousin of kacchi.