How To Make Yakhni
About Yakhni Recipe: Succulent pieces of mutton are infused with cardamom, cinnamon, bay leaves and a host of other Kashmiri flavours and balanced out in a thick yogurt based gravy.
- Total Cook Time 55 mins
- Prep Time 10 mins
- Cook Time 45 mins
- Recipe Servings4
Ingredients of Yakhni
- 1 kg meat-cut from breast of lamb
- 1 cup mustard /refined oil
- 5 cups of yogurt
- 4 tsp fennel powder
- 2 tsp ginger powder
- 2 cloves
- 2 bay leaves
- 1 cinnamon stick
- 2 brown cardamom
- 3 green cardamom
- 2 tsp black cumin seeds
- 2 tsp corn flour and salt to taste
How to Make YakhniHideShow Media
Wash the meat and drain the water.
Heat oil in a pressure cooker.
Put bay leaves, cinnamon stick, clove, asafoetida liquid and the meat together and fry for 2 to 3 minutes.
Add 3 cups of water and rest of the powdered spices, pressure for 10 minutes.
Beat yogurt in a bowl, mix the cumin seeds into it and add to the meat into the pressure cooker.
Keep stirring till mixed well with the meat.
Mix 2 tsp of corn flour in 3 tbsp of water and add to the gravy, it thickens the gravy.
Coarsely grind brown and green cardamom, add to the meat it gives you wonderful flavour, serve with rice.