Yakhni is a famous delicacy from Kashmir, cooked in thick base of yogurt. It finds its place in all celebrations and is every body’s favorite. Here I show you step by step method to cook it with special aroma of Cardamoms and Cinnamon.
How to make Mutton Yakhni:
Objective: Learn how to make Mutton Yakhni.
Preparation Time: 5-10 minutes
Cooking Time: 25-30 minutes
Total time: 35-40 minutes
Cuisine: Indian (Kashmiri)
You can also watch the video here for full recipe
Video: Video showing the detailed recipe for Mutton Yakhni
Video duration: 11:54 minutes.
Recipe Specific Ingredients:
Mutton: 750 Gms
Yoghurt : 500 Gms
Asafoetida: 1 pinch
Cumin Seeds: 1 tea spoon
Ginger Powder: 1 tsp
Fennel Powder: 2 tea spoons
Pepper Corn: 1 tsp
Big Cardamom: 3-4 Pieces
Green Cardamoms: 3-4 Nos.
Cinnamon: 2 pieces of 1 inc
Bay leaves: 2-3
Salt: 1 tsp (as per taste)
Green Chillies: 2-3 (Optional)
Mustard Oil: 2-3 spoons
How to do the basic Preparation for making Mutton Yakhni:
Clean and wash the mutton with fresh water and drain the excess water.
Whisk the yoghurt well. Let it come to the room temperature.
Grind 1 inch cinnamon stick, 1 tsp of black pepper corns and 4-5 large cardamoms to fine powder.
How to cook Mutton yakhni:
Heat some oil (1- 1 1/2 spoons) mustard oil in a pressure cooker.
Add a pinch of asafoetida and 1 tsp of cumin seeds.
Now add 2-3 Bay leaves, 3-4 cloves, 1 inch cinnamon and few pepper corns
Now add the mutton pieces and saute it well till it turns light golden brown.
Add 1 tsp of Ginger powder, 2tsp of fennel powder.
Add 1 glass of water and mix well. If you want you may add chopped green chillies though it is optional.
Close the lid of the cooker and turn the flame high till you listen the whistle.
Low the flame and let it cook for around 10 minutes till the mutton gets tender.
Remove the pressure and open the lid. Check if the mutton is tender else you may cook for more time till it gets tender.
Add the whisked yoghurt slowly and keep stirring, till you add whole of the yoghurt and it comes to a boil. Yo may add 1 tsp of fennel powder to the yoghurt while whisking it. You should keep it stirring continuously else your yoghurt can curdle.
Add the grinded spice mixture and 3-4 green cardamoms. Mix well.
Simmer it for 4-5 minutes till it absorbs the aroma and flavour of all the spices.
Close the lid and turn the flame off. Keep it for 4-5 minutes
Serve hot. It goes well with Chapatis and rice both.
Dish it out and it is ready to serve.
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