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Recipes >> Soup, Stew, Yakhni Recipes > Kashmiri Yakhni

Kashmiri Yakhni

Kashmiri Yakhni
Prep Time
10 Mins
Cook Time

45 Mins

Kashmiri Yakhni is a mouthwatering dish that is combination of spices and curd. Cooking method is very simple. It goes delicious with boiled rice.
Viewed: 8327
Source:  Farheen Naz
1 Ratings
1 out of 5 stars
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  • Mutton 1 kg (chest pieces)
  • Oil 3/4 cup
  • Salt to taste
  • Hing ½ tsp
  • Fennel powder 2 tbsp
  • Black cardamom 2 (crushed)
  • Cinnamon 1 stick
  • Bay leaves 2
  • Cumin 1 tbsp
  • Coves 5 (crushed)
  • Whipped curd 1 kg
  • Pure ghee 1 tbsp

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Cooking Directions

  1. Wash the mutton and drain off excess water.

  2. Heat ½ cup oil in a pressure cooker, put the mutton in it, add salt and hing, and fry meat for five minutes on full flame.

  3. Put ½ glass water, add fennel powder, crushed black cardamom, cinnamon, bay leaves and pressure cook it up to 3 whistles.

  4. Heat reaming ¼ cup oil in frying pan, when start smoking, cool it for three minutes and put cumin and cloves in it.

  5. Keep it on a low flame and stir for one minute, add the curd and keep it on full flame, stir continuously so that it will not curdle till it boils.

  6. Add this boiling curd in the mutton and keep it on low flame for five minutes.

  7. Serve it with hot white boiled rice.

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