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
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 seeds |
| 1 teaspoon | cumin seeds |
| 4 | green cardamom pods |
| 2 | black cardamom pods |
| 1 inch | cinnamon stick |
| 4 | cloves |
| 1 teaspoon | black peppercorns |
| 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 | fresh coriander leaves, 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.