Kashmiri Mutton Yakhni

By Praveen Kumar
Kashmiri Mutton Yakhni
An authentic Kashmiri dish, Kashmiri Mutton Yakhni is best served for lunch or dinner with jeera rice or pulao.
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Kashmiri Mutton Yakhni is a lip-smacking yoghurt based dish made with paneer or with mutton cooked in a variety of spices and curd. Typically made during a festive celebration, the dish is very easy to prepare and can be made for lunch or dinner. Serve with plain rice, jeera rice or a simple pulao.

Kashmiri Mutton Yakhni

 

Kashmiri Mutton Yakhni
3.20 from 5 votes

Kashmiri Mutton Yakhni

An authentic Kashmiri dish, Kashmiri Mutton Yakhni is best served for lunch or dinner with jeera rice or pulao.
Prep Time30 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Indian
Keyword: kashmiri

Ingredients

  • 500 g Mutton chopped
  • 400 g Curd
  • 4 Cardamoms
  • 2 Cloves
  • 1/2 inch Cinnamon stick
  • 1 tsp Dry Ginger Powder
  • 1 to 2 tbsp Aniseed Powder
  • 2 tbsp Mint Leaves
  • Salt as per taste

Instructions

  • Pressure cook the mutton with 1 1/2 cups of water and a pinch fo salt for 20 to 30 minutes or until 3/4ths cooked.
  • Reserve the water and keep the mutton pieces aside.
  • Heat curd in a pan and stir continously to prevent it from splitting.
  • Add the cardamoms, cloves, cinnamons and stir for another 10 minutes
  • Add the ginger powder and stir a minute or two more.
  • Add the aniseed powder and add the mutton pieces with the water.
  • Gently mix well.
  • Add the mint leaves and reduce flame to low.
  • Simmer for 20 to 30 minutes, stirring from time to time.
  • Cover and cook for 3 hours.
  • Serve hot with jeera rice or a simple pulao.

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Praveen Kumar

Praveen Kumar is the Chief Food Officer at Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. Praveen is a passionate foodie and love to cook. Having spent a few years in the retail fast food world, Praveen has been exploring the world of food since his school days. Join him on a flavorful journey.

3.20 from 5 votes (5 ratings without comment)

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