Yakhni Recipe

 
Add Review
Yakhni
  • Chef: Sarah Khan
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

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.

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 Yakhni

  • 1.1. Wash the meat and drain the water.
  • 2.2. Heat oil in a pressure cooker.
  • 3.3. Put bayleaves, cinnamon stick, clove, asafoetida liquid and the meat together and fry for 2 to 3 minutes.
  • 4.4. Add 3 cups of water and rest of the powdered spices, pressure for 10 minutes.
  • 5.5. Beat yogurt in a bowl, mix the cumin seeds into it and add to the meat into the pressure cooker.
  • 6.6. Keep stirring till mixed well with the meat.
  • 7.7. Mix 2 tsp of corn flour in 3 tbsp of water and add to the gravy, it thickens the gravy.
  • 8.8. Coarsely grind brown and green cardamom, add to the meat it gives you wonderful flavour, serve with rice.

 star_red.pngstar_red.pngstar_red.pngstar_red.pngstar_red.png
Advertisement
Advertisement