Yakhni
Lamb or mutton pieces slow-cooked in a fragrant, pale yoghurt gravy built with fennel seeds, asafoetida, dry ginger, and cardamom — no chilli, no tomato, no colour. The Kashmiri Pandit preparation at its most refined: white, aromatic, and delicate, relying entirely on the fennel-hing combination for its distinctive flavour. The yoghurt is whisked into the cooking broth slowly so it does not curdle, producing a silky, pale sauce.
Cuisines
Awadhi
Kashmiri
Dogri
Mughlai
Best for
Lunch
Dinner
Build a full meal around Yakhni
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
|
500 grams | Lamb Or Chicken , pieces |
|
1 cup | Yogurt |
|
1 tablespoon | Ginger-garlic paste |
|
1 teaspoon | Fennel Seed |
|
1 teaspoon | Cumin , seeds |
|
4 | Cardamom , green pods |
|
2 | Black Cardamom Pod |
|
1 inch | Cinnamon stick |
|
4 | Clove |
|
1 teaspoon | Black Peppercorn |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Salt |
|
3 cups | Water |
|
2 tablespoons | Ghee |
|
1 | Bay Leaf |
|
1 pinch | Saffron , strands |
|
1 tablespoon | Cilantro , chopped |
Instructions
- 1 Heat ghee in a large pot over medium heat.
- 2 Add cumin seeds, fennel seeds, green cardamom, black cardamom, cinnamon stick, cloves, and black peppercorns. Sauté until fragrant.
- 3 Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- 4 Add the lamb or chicken pieces and cook until they are browned on all sides.
- 5 Mix in the yogurt, turmeric powder, coriander powder, and salt. Stir well to coat the meat.
- 6 Pour in water and add the bay leaf. Bring the mixture to a boil.
- 7 Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes or until the meat is tender.
- 8 Soak the saffron strands in a tablespoon of warm water and add it to the pot.
- 9 Garnish with fresh coriander leaves before serving.
Tips
For a richer taste, marinate the meat in yogurt and spices for a few hours before cooking.