Kashmiri Mutton Yakhini Recipe

Kashmiri Yakhini Recipe

Another savory treat for mutton/chicken lovers is Yakhini.Alot of Kashmiri food is yoghurt based and Yakhini is no exception. It is a popular name in Kashmir food and culture. The meat is cooked in a special gravy constituting yogurt, Cinnamon, and dry mint leaves. The aroma of black and green cardamoms along with fennel will make you hungry in an instant. Have this authentic Kashmir delicacy with rice , naan or roti

The beautiful valley doesn't just serve delicious dishes but has some fascinating traditions behind them. I have always been intrigued by Kashmiri cuisine , like who would have come up with this idea to cook meat just in a yogurt based gravy,oh and also drop some mint leaves? Sheer genius! Cooking Yakhini basically can be divided into 3 steps, cooking the mea, cooking the gravy & lastly mixing them both. Simple & easy!

Ingredients:

Mutton 1/2 kg 

Fennel powder 

1 bay leaf 

2 black cardamoms

1 spoon salt 

1 cinnamon

Chopped garlic cloves 

GRAVY :

Yogurt 1/5 kg 

1 spoon oil /2 spoon ghee

Green cardamoms 

Peppercorns

Cloves 

Salt 

Green chilly powder/paste

Mint powder 

To see the full video of this recipe click here YAKHINI FULL RECIPE

Method:

Step 1: Add half kg mutton in a Pressure cooker or pot. Add enough water to cover it. Now add fennel powder, salt, bay leaf, black cardamom, cinnamon stick and chopped garlic. Cook on high flame until 2 whistles and on low flame until meat is tender.

Step 2: Take half kg curd and whisk until smooth. Add this in a wok and stir for 10 minutes. Stir continuously else the yogurt will curdle.

Step 3: After it thickens add 2 spoon ghee, 1 spoon oil, peppercorn, cloves and green cardamom. Now add green chilly paste, mint powder and cook until thick. It will take about 15 mins.

Step 4: Add the mutton stock to yogurt gravy. Remove whole spices. Now add mutton pieces and cook on high flame for 5 more minutes. Serve hot🔥  with rice or naan.