Kashmiri Mutton Yakhni Recipe
Kashmiri Mutton Yakhni is a flavorful and aromatic dish that reflects the richness of Kashmiri cuisine. The tender mutton, infused with a blend of fragrant spices, yogurt, and saffron, creates a dish that’s both comforting and regal. Traditionally served with rice, roti, or a side of yogurt, it’s perfect for a grand family meal or special occasion. Let’s dive into this flavorful recipe!
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton (cut into pieces) | 500 grams |
| Ghee (clarified butter) | 2 tablespoons |
| Green Cardamom | 4 pods |
| Cinnamon Stick | 2-inch piece |
| Bay Leaves | 2 leaves |
| Dried Red Chilies | 2 whole |
| Cloves | 3 whole |
| Fennel Seeds | 2 teaspoons |
| Salt | To taste |
| Yogurt (thick) | 1 ½ cups |
| Red Chili Powder | 2 teaspoons |
| Turmeric Powder | 1 teaspoon |
| Ginger Powder | 1 teaspoon |
| Saffron | A pinch |
| Milk | 2 tablespoons |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Servings
- Serves: 4 people
Cuisine
- Cuisine Type: Kashmiri
- Course: Main Course
- Diet: Non-Vegetarian
Instructions
Step 1: Begin by thoroughly washing the mutton pieces under cold water. Once cleaned, soak the mutton in warm water for about 10 minutes and set aside.
Step 2: In a saucepan, heat the milk on medium heat. Once it starts to warm up, turn off the gas and add the saffron strands. Allow the saffron to infuse in the milk and set this mixture aside.
Step 3: Next, heat the ghee in a pressure cooker on medium flame. Add the cinnamon, cardamom, bay leaves, dried red chilies, and cloves. Sauté the spices for about 1 minute until they release their fragrance.
Step 4: Add the soaked mutton pieces to the pressure cooker and cook them for 10-12 minutes. Stir occasionally to ensure the mutton is evenly cooked in the ghee and spices.
Step 5: After 10-12 minutes, add the yogurt and about ⅓ cup of water to the cooker. Stir well to combine the yogurt with the meat. Let this mixture cook for another minute.
Step 6: Next, add the red chili powder, turmeric powder, ginger powder, salt, and the saffron-infused milk. Stir everything together, ensuring the spices are well blended into the mutton.
Step 7: Close the pressure cooker lid and cook the mutton for 3 whistles on low flame. Once done, turn off the gas and let the pressure release naturally.
Step 8: Open the cooker and check the mutton for tenderness. If needed, cook for a few more minutes to ensure the meat is soft and the flavors have melded.
Step 9: Serve the Kashmiri Mutton Yakhni hot with steamed rice, roti (flatbread), or Burani Raita (spicy yogurt), making it a perfect main course for your meal.
Tips for Perfect Kashmiri Mutton Yakhni:
- Meat Choice: For a tender and juicy result, use bone-in mutton pieces like shoulder or leg cuts, as they add extra flavor to the yakhni.
- Yogurt: Ensure the yogurt is well-beaten and thick to prevent curdling during the cooking process.
- Spice Adjustments: Feel free to adjust the spices based on your taste. Kashmiri yakhni is generally on the milder side, but you can increase the chili powder if you prefer more heat.
Nutrition Information (Approximate per Serving)
| Nutrient | Value |
|---|---|
| Calories | 350 kcal |
| Protein | 30 g |
| Carbohydrates | 8 g |
| Fat | 25 g |
| Fiber | 1 g |
| Sodium | 150 mg |
This dish, with its subtle aromatic spices and rich texture, offers a delightful glimpse into the heritage of Kashmiri cuisine. It pairs wonderfully with a variety of side dishes and is sure to impress your guests with its vibrant flavors and warming aroma.
