Yakhni Bhen.. My Way.(Kashmiri Lotus Root and Yogurt Gravy)... | How to make Yakhni Bhen.. My Way.(Kashmiri Lotus Root and Yogurt Gravy)...

2 reviews
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ByZeenath Amaanullah
Created on 14th Jun 2017
  • Yakhni Bhen.. My Way.(Kashmiri Lotus Root and Yogurt Gravy)..., How to make Yakhni Bhen.. My Way.(Kashmiri Lotus Root and Yogurt Gravy)...
Yakhni Bhen.. My Way.(Kashmiri Lotus Root and Yogurt Gravy)...by Zeenath Amaanullah
  • Yakhni Bhen.. My Way.(Kashmiri Lotus Root and Yogurt Gravy)... | How to make Yakhni Bhen.. My Way.(Kashmiri Lotus Root and Yogurt Gravy)... (4 likes)

  • 2 reviews
    Rate It!
  • By Zeenath Amaanullah
    Created on 14th Jun 2017

About Yakhni Bhen.. My Way.(Kashmiri Lotus Root and Yogurt Gravy)...

This is my take on the most popular Kashmiri Nadur Yakhni. I had made two differences to this gravy, one the mutton pieces and the other being the red chilli powder, hence i named it my way. Apart from that it remains the authentic recipe to the last. These liberties taken by me does not make it any less attractive or aromatic. This authentic recipe can be conveniently adapted to suit one's palate. As it is, lotus stem is considered as a meat for the vegetarians and being a Hyderabadi, i couldn't resist adding mutton bone-in to it. Trust me folks, it tastes just out of this World. Do check it out people. I bet you will love it.

Yakhni Bhen.. My Way.(Kashmiri Lotus Root and Yogurt Gravy)... is a delicious dish which is liked by the people of every age group. Yakhni Bhen.. My Way.(Kashmiri Lotus Root and Yogurt Gravy)... by Zeenath Amaanullah is a step by step process by which you can learn how to make Yakhni Bhen.. My Way.(Kashmiri Lotus Root and Yogurt Gravy)... at your home. It is an easy recipe which is best to understand for the beginners. Yakhni Bhen.. My Way.(Kashmiri Lotus Root and Yogurt Gravy)... is a dish which comes from Hyderabadi cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 6 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Yakhni Bhen.. My Way.(Kashmiri Lotus Root and Yogurt Gravy)... takes 10 minute for the preparation and 40 minute for cooking. The aroma of this Yakhni Bhen.. My Way.(Kashmiri Lotus Root and Yogurt Gravy)... make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Yakhni Bhen.. My Way.(Kashmiri Lotus Root and Yogurt Gravy)... will be the best option for you. The flavor of Yakhni Bhen.. My Way.(Kashmiri Lotus Root and Yogurt Gravy)... is unforgettable and you will enjoy each and every bite of this. Try this Yakhni Bhen.. My Way.(Kashmiri Lotus Root and Yogurt Gravy)... at your weekends and impress your family and friends.

  • Prep Time10mins
  • Cook Time40mins
  • Serves6People
Yakhni Bhen.. My Way.(Kashmiri Lotus Root and Yogurt Gravy)...

Ingredients to make Yakhni Bhen.. My Way.(Kashmiri Lotus Root and Yogurt Gravy)...

  • Lotus root/stem 1 kg
  • Curd 250gm
  • Mutton bone in 1/2 kg
  • Ghee 80gm
  • Kashmiri red chilli powder 2 tsp heaped
  • Salt to taste
  • Bay leaves 2
  • Ginger powder 2 tsp
  • cardamom powder 1 tsp
  • Peppercorns 6-8
  • Onion paste from 1/2 a kg small sliced onions or pran as called in Kashmir if available.
  • Mint leaves or powder 1 tbsp
  • Fine fennel powder 1 tbsp
  • Cinnamon powder 1 tbsp
  • Mustard oil or sunflower oil

How to make Yakhni Bhen.. My Way.(Kashmiri Lotus Root and Yogurt Gravy)...

  1. Clean the lotus stem well and cut into slant thick slices.
  2. In a pressure cooker, heat ghee and add the bay leaves and the peppercorns.
  3. Next add the onion paste which is called as pran in Kashmir. It is made by soaking the sliced onions in some salt water for 5 minutes and later squeezing out the excess water and deep frying them until golden brown.
  4. After sauteeing the onion paste for half a minute, add the beaten curd.
  5. Next add in all the powdered spices one by one.
  6. This forms the base of the gravy.
  7. Now add in the mutton pieces.
  8. Mix well and pressure cook it for 7 to 8 whistles at first.
  9. Later on, reduce the flame and add the lotus stem pieces and pressure cook for 5 minutes.
  10. This is because lotus stems take less time to cook compared to the mutton.
  11. After the pressure settles down, simmer it on low flame for the next 5 minutes.
  12. Serve hot with chapatis.
My Tip: Kashmiri pran or shallots are little milder in taste than the onions. They can be bought online too.

Reviews for Yakhni Bhen.. My Way.(Kashmiri Lotus Root and Yogurt Gravy)... (2)

Yasmeen Ahmed2 months ago
Kashmiri cuisine huh ???!!! :heart::heart::heart::heart::heart::heart::kissing_heart::kissing_heart::kissing_heart::heart_eyes::heart_eyes::heart_eyes::heart_eyes::heart_eyes::heart_eyes:
Reply

Tanya Chauhan2 months ago
Awesome...
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