Kashmiri Yakhni

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Matki Usal(Sprouted Matki or moth with spices), Spicy Chicken Chilli , ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Narthangai Pachadi

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  • 1/2 kg - mutton
  • 1 kg - fresh yogurt
  • 2 - onions, large sized
  • Dried mint leaves
  • 1 tsp - anise seeds
  • 3 tbsp - ghee or oil
  • 3 - cardamom pods
  • 3 - cloves
  • 1 - cinnamon stick
  • Salt to taste

How to Make Kashmiri Yakhni

  • Cook mutton in 4 to 5 cups of water, salt and anise seeds (saunf) till done.
  • In a pan fry onion till brown.
  • Blend the onion with a small quantity of water in a blender. In a separate pan take oil and add yogurt, cinnamon, cardamom, cloves. Keep stirring till it boils.
  • Add the onion paste to the yogurt mixture.
  • Reduce the volume to half.
  • Now transfer this yogurt mix to the vessel containing mutton.
  • Cook for some time and serve hot with rice.