Mutton Yakhni

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.

Muttton Yakhni

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

Servings: 4-5

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.

Mutton Yakhni


Recipe Specific Ingredients:

Mutton: 750 Gms

Yoghurt : 500 Gms

Spice Ingredients:

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

Cloves: 3-4

Bay leaves: 2-3

Basic Ingedients:

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

Image showing fried mutton for mutton yakhni

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.

Image showing Mutton Yakhni

Add the whisked yoghurt slowly and keep stirring, till you add whole of the yoghurt and it comes to a boil. You 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.

Buy the Cookware and accessories used here:

Do try it out, and write back how did it turn out in your comments. What is your favourite dish? do tell us about your choices.

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About Sanjay Pandita 106 Articles
Sanjay Pandita is an alumni of REC (NIT) Srinagar and has a great interest in travelling and food. He has a keen interest in trying different cuisine and writes about food and health. Here he brings authentic cuisine from Kashmir and other regions. You may also contact him for Web Development, SEO and Writing projects.

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