Mutton Yakhni | How to make Mutton Yakhni

2 reviews
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ByBindiya Sharma
Created on 18th Feb 2016
  • Mutton Yakhni, How to make Mutton Yakhni
Mutton Yakhniby Bindiya Sharma
  • Mutton Yakhni | How to make Mutton Yakhni (28 likes)

  • 2 reviews
    Rate It!
  • By Bindiya Sharma
    Created on 18th Feb 2016

About Mutton Yakhni

A light, flavourful yogurt based curry that is excellent with freshly steamed rice and vinegar-ed onions. Traditionally Kashmiri pandits do not use onions or garlic but this version is far more delicious and has evolved in my home over the years!

Mutton Yakhni is a delicious dish which is liked by the people of every age group. Mutton Yakhni by Bindiya Sharma is a step by step process which is best to understand for the beginners. Mutton Yakhni is a dish which comes from Jammu and Kashmir 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 Mutton Yakhni takes 10 minute for the preparation and 40 minute for cooking. The aroma of this Mutton Yakhni 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 Mutton Yakhni will be the best option for you. The flavor of Mutton Yakhni is unforgettable and you will enjoy each and every bite of this. Try this Mutton Yakhni at your weekends and impress your family and friends.

  • Prep Time10mins
  • Cook Time40mins
  • Serves6People
Mutton Yakhni

Ingredients to make Mutton Yakhni

  • 1 kg Mutton(chest pieces with fat)
  • 1/2 cup Mustard oil(smoked)
  • 2 tsp Fennel powder(saunf,fresh ground)
  • 2 Bay Leaves(tejpatta)
  • Dried ginger powder(saunth)- 1 tbsp
  • 1 tsp Black pepper powder(kali mirchi)
  • 8 Black Cardamoms(moti elaichi, crushed)
  • 4 Green Cardamoms(choti elaichi, crushed)
  • 1 tsp Dried Mint(sookha pudina, crushed)
  • 1 tsp kasuri methi(crushed)
  • 1 piece Cinnamon(dalchini)
  • 4-5 cloves(laung)
  • 1 1/2 kgs Curd(beaten well)
  • 3 tbsp Gramflour(besan)
  • 3-4 Onions- ground coarsely
  • 6-7 Garlic cloves
  • a square piece of Muslin cloth to make a spice bag

How to make Mutton Yakhni

  1. Tie up the black cardamom, cinnamon, green cardamom and cloves in the Muslin cloth to make the spice bag and keep aside.
  2. Heat 2- 3 cups water in a pressure cooker and add the spice bag and mutton pieces. Let cook for 2-3 whistles only or till mutton is almost tender. Be careful , do not overcook as we will be frying the mutton pieces later.
  3. Drain out the mutton. Reserve the liquid and fish out the spice bag.
  4. Take a portion of the beaten curd and add besan to it(this ensures that curd does not curdle). Add in the remaining curd and blend well in a blender.
  5. In another pan add the remaining oil and flash fry the mutton pieces gently. Keep aside.
  6. Take a heavy pan next and add in half of the oil. Add the onions and garlic and saute till pink but NOT browned, as the yakhni is essentially white in colour.Make a fine paste out of these, so that they are no where visible in the yakhni.
  7. Add the onions back in the pan along with the curd. At this stage you have to stir the yakhni continously so as to avoid lumps. Once slightly thick add in the mutton pieces as well as the reserved liquor in which the mutton was boiled.
  8. Add fennel seed powder, bay leaves, ginger powder, salt, black pepper, mint and kasuri methi. Cover and cook for 10-15 minutes and serve hot.

Reviews for Mutton Yakhni (2)

Nabodita Sinha6 months ago
Simple yet delicious

Trishna Gogoia year ago

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