Yakhni
An authentic non-vegetarian recipe from Jammu And Kashmir, India
Cook Time
90 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
750g Mutton (bone-in pieces)
400g Plain yogurt, whisked
15g Fennel powder
5g Dry ginger powder (saunth)
6piece Green cardamom
2piece Black cardamom
5piece Cloves
5g Cinnamon stick
2piece Bay leaf
5g Cumin seeds
40ml Mustard oil
12g Salt
750ml Water
13 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the mutton pieces thoroughly and drain well.
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Heat mustard oil in a heavy-bottomed pot until it reaches smoking point, then reduce the heat.
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Add cumin seeds, bay leaves, green cardamom, black cardamom, cloves, and cinnamon. Sauté for 30 seconds until fragrant.
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Add the mutton pieces and sear for 5–7 minutes, turning frequently.
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Add water and salt. Bring to a boil, then reduce to a gentle simmer.
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Cover and cook for 45–60 minutes until the mutton is nearly tender.
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In a bowl, whisk the yogurt until completely smooth.
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Add the fennel powder and dry ginger powder to the yogurt and mix well.
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Reduce the heat to low. Gradually add the yogurt mixture to the pot, stirring continuously to prevent curdling.
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Simmer gently for 15–20 minutes without allowing the curry to boil vigorously.
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Continue cooking until the mutton is fully tender and the gravy becomes smooth and aromatic.
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Taste and adjust salt if necessary.
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Rest for 10 minutes before serving.
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Serve hot with steamed rice.
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Chef's Tips
Traditional Kashmiri Yakhni derives its flavour from fennel and dry ginger rather than chilli heat.
The yogurt must be whisked thoroughly and added over low heat to prevent splitting.
Authentic Yakhni does not contain tomatoes, onions, garlic, or garam masala.
Bone-in mutton produces the most flavourful broth and authentic texture.
The gravy should remain pale, silky, and lightly spiced rather than rich red or heavily browned.
Yakhni is an important dish in the traditional Kashmiri Wazwan feast and is valued for its subtle elegance.
About This Dish
Yakhni is a traditional non-vegetarian dish from Jammu And Kashmir, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Traditional Kashmiri Yakhni derives its flavour from fennel and dry ginger rather than chilli heat. - The yogurt must be whisked thoroughly and added over low heat to prevent splitting. - Authentic Yakhni does not contain tomatoes, onions, garlic, or garam masala. - Bone-in mutton produces the most flavourful broth and authentic texture. - The gravy should remain pale, silky, and lightly spiced rather than rich red or heavily browned. - Yakhni is an important dish in the traditional Kashmiri Wazwan feast and is valued for its subtle elegance.
Category
Non-Vegetarian
Cook Time
90 mins
Servings
4 servings
Difficulty
Medium