Yakhni (Mutton Prepared in Curd), Mutton Yakhni

Do you love Mutton Yakhni, check here how to make

Partake in a Kashmiri feast and you are bound to come across one of their most loved meat dishes – Yakhni. The silky smooth curry with falling-off-the-bone meat is an absolute treat for non-vegetarians. Team it with a plate of aromatic pulao loaded with dry fruits and nuts, and you are sure to never forget this meal in your lifetime. Yes, that’s the power it holds even with its subtle flavoring, Mutton Yakhni.

Mutton Yakhni, where Yakhni refers to a light curry or broth which has to include two main ingredients other than the meat – yoghurt and saffron (kesar). The yoghurt lends in richness to the broth while saffron adds a tempting yellow hue. You need to labour a little before being able to relish the slow-cooked dish. It is said that the Yakhni came to be known in Kashmir during Akbar’s rule. Yoghurt-based meat curries were part of Persian cuisine, and the Emperor introduced this style of cooking to his new state when he annexed it in 1586. Akhbar in fact influenced various regional cuisines if northern India, which have now evolved to become exclusives cuisines by their own right, Mutton Yakhni.

Ingredients for Mutton Yakhni:

  1. 1 kg mutton (chest pieces)
  2. 3 ladles of mustard oil.
  3. 2 tablespoons saunf powder (fennel powder).
  4. 1 tablespoon zeera (cumin).
  5. 2 tej patte (bay leaves).
  6. ½ tea spoon hing (asafetida).
  7. 5 half crushed laung (cloves).
  8. 3 moti elaichi (black cardamom).
  9. 1-inch dalcheeni (cinnamon).
  10. 1 kg whipped curd.
  11. 1 spoon desi ghee (pure ghee).

How to make Mutton Yakhni:

  1. Wash the mutton and drain off excess water.
  2. Heat two ladles of oil in a pressure cooker, put the mutton in it, add salt and hing, and start frying for five minutes on full flame.
  3. Put ½ glass water, add saunf powder, crushed moti elaichi, dalchini, bay leaves and pressure cook it up to 3 whistles.
  4. Take a frying pan, put one ladle oil and heat it till smoke appears, cool it for three minutes and put zeera and laung in it.
  5. Keep it on a low flame and stir for one minute, add the curd and keep it on full flame, stir continuously so that it will not curdle till it boils.
  6. Add this boiling curd and pure ghee in the mutton and keep it on low flame for five minutes.
  7. Serve it with hot white boiled rice.

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