Mutton Yakhni from Imperial Inn | Imperial Inn Food Recipe Blog
Mutton Yakhni from Imperial Inn

Mutton Yakhni from Imperial Inn

Yakhni is a traditional Kashmiri dish. Yakhni means ‘prepared in curds’. This curry is made from mutton but you could use chicken too instead. A mouthwatering dish and goes perfectly well with steaming white rice. It’s really easy to make. Try making it and am sure you will love it…

Mutton Yakhni from Imperial Inn (Non-Veg)
Mutton Yakhni from Imperial Inn
Prep: 15 mns
Cook: 30 mns

Ingredients:
  • Mutton - 1 kg
  • Mustard oil - 3 ladles
  • Fennel powder/Saunf powder - 2 tbsp 
  • Cumin/Jeera - 1 tbsp
  • Bay leaves - 2
  • Asafoetida/Hing - ½ tsp
  • Cloves - half crushed - 5
  • Black cardamom/moti elaichi - 3
  • Cinnamon/dalcheeni - 1 inch
  • Whipped curd - 1 kg
  • Pure ghee/Clarified butter - 1 spoon
Mutton Yakhni (Non-Veg) from Imperial Inn
Mutton Yakhni from Imperial Inn
Preparation:  
  • Wash the mutton and drain off excess water.
  • Heat two ladles of oil in a pressure cooker, put the mutton in it, add salt and hing, start frying for five minutes on full flame.
  • Put ½ glass water, add fennel powder, crushed black cardamom, cinnamon, bay leaves and pressure cook it up to 3 whistles.
  • Take a frying pan, put one ladle oil and heat it till smoke appears, cool it for three minutes and put cumin and cloves in it.
  • 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.
  • Add this boiling curd in the mutton and keep it on low flame for five minutes.
  • Serve hot with steaming white basmati rice.
Mutton Yakhni (Non-Veg) from Imperial Inn
Mutton Yakhni from Imperial Inn
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