Kashmiri Mutton Yakhni | How to make Kashmiri Mutton Yakhni

By Bethica Das  |  10th Mar 2018  |  
5 from 1 review Rate It!
  • Kashmiri Mutton Yakhni, How to make Kashmiri Mutton Yakhni
Kashmiri Mutton Yakhniby Bethica Das
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About Kashmiri Mutton Yakhni Recipe

This is an authentic signature kashmiri dish. It is non-spicy and a mildly flavoured Mutton gravy cooked in yoghurt and other dry spices. The dominant flavour and aroma comes from the use of fennel and dry ginger powder. It has a soup based gravy which is best relished with pulao, plain steamed rice, naan or tandoori roti.

Kashmiri Mutton Yakhni

Ingredients to make Kashmiri Mutton Yakhni

  • 500 gms. mutton bones, cut into medium pieces
  • 1 cup yoghurt
  • 1 cup milk
  • 1 tsp. fennel powder
  • 1 tsp. sonth (dry ginger powder)
  • 1/2 tsp. cumin powder
  • 1 tsp. roasted chickpea flour (opt)
  • salt to taste
  • 1 tbsp. oil
  • 2" cinnamon sticks
  • 4-5 green cardamoms
  • 3 bay leaves
  • 2 tbsp. ghee
  • 1 tsp. mint leaves, chopped / 1/2 tsp. dry mint leaves

How to make Kashmiri Mutton Yakhni

  1. Pressure cook the mutton in 2 cups water for 20 minutes on a low flame after two whistles. Keep aside.
  2. Whisk together yoghurt, milk, salt, fennel powder, sonth, chickpea flour and cumin powder. Keep aside.
  3. Heat oil in a pan and temper with bay leaves, cinnamon and cardamoms. Add the yoghurt mix and simmer, stirring continuously on a low flame for 10-12 minutes.
  4. Add the boiled mutton and the stock. Cover and simmer for 10 minutes, stirring at intervals.
  5. Add the ghee and simmer further for 5 minutes.
  6. When done, add the mint leaves and switch off the flame.
  7. Serve hot with pulao, steamed rice, naan or tandoori roti.

Reviews for Kashmiri Mutton Yakhni (1)

Hema Mallik8 months ago

I really want to try this.