Nutritional Value : Yakhni has a lot of nutrients. It has many carbohydrates, proteins, amino acids and other useful compounds.
Dish Seasons : mostly in functions i.e. marriages etc
Ingredients : Kashmiri Mutton Yakhni Recipe An authentic Kashmiri dish, Kashmiri Mutton Yakhni is best served for lunch or dinner with jeera rice or pulao.
Method : Ingredients for Kashmiri Mutton Yakhni 500 g Mutton chopped 400 g Curd 4 Cardamoms 2 Cloves 1/2 inch Cinnamon stick 1 tsp Dry Ginger Powder 1 to 2 tbsp Aniseed Powder 2 tbsp Mint Leaves Salt as per taste How to make Kashmiri Mutton Yakhni Pressure cook the mutton with 1 1/2 cups of water and a pinch fo salt for 20 to 30 minutes or until 3/4ths cooked. Reserve the water and keep the mutton pieces aside. Heat curd in a pan and stir continously to prevent it from splitting. Add the cardamoms, cloves, cinnamons and stir for another 10 minutes Add the ginger powder and stir a minute or two more. Add the aniseed powder and add the mutton pieces with the water. Gently mix well. Add the mint leaves and reduce flame to low. Simmer for 20 to 30 minutes, stirring from time to time. Cover and cook for 3 hours. Serve hot with jeera rice or a simple pulao.
Any Medicinal/ Therapeutic properties : While originally Yakhni meant a light curry made with lamb meat, over the years it has gone on to include chicken and even vegetarian versions like Paneer Yakhni. So, how is yakhni made? The meat is first cooked along with a handful of spices to acquire an aromatic broth, then the pieces are removed and yoghurt is added and left to simmer. The meat pieces are again added back to the broth and it is slow-cooked for some more time to finally acquire the smooth texture with delicate meat. The spices that are commonly added are fennel seeds, cinnamon, cardamom and cloves, among others.Another variation of yakhni is the Yakhni Pulao, where rice is cooked in the broth along with the meat pieces to prepare a delectable meal. It is also referred to as Yakhni Biryani and served commonly with a side of raita.
Submitted by : Imtiyaz Ahmad Naik
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