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What is Yakhni?

Yakhni is yogurt and saffron based mutton broth. You can also make it with chicken

We have to look back at the history of Kashmir Cuisine. Three successive Moghul emperors (Akbar, Jahangir, Shahjahan) influenced Kashmir Cuisine and vice versa. Kashmir was annexed by Akbar in 1586 and a favorite place of Jahangir. Yakhni originated in Persia and brought to India sometimes during Akbar period. The earliest documented recipe is found in Ain-I-Akbar. It is made with mutton. Yakhni Recipe (Ain-I-Akbar). Yakhni also refers to roast.
Yakhni is corruption of Akhni, which means broth or Shorba. Boneless Mutton and Mutton Shanks (Hind and fore shanks are cut with meat on bones) are boiled in lots of water and spices to make mutton Shorba. Eventually, the meat is removed. Yogurt is added to the stock. In short, Yakhni is a thin yogurt based mutton stock. It has no tomatoes, or Turmeric. Kashmir Pandits did not eat onions and garlic. The color of the Yakhni is pale yellow attributable to Dahi, and Saffron.
Aromatic spices included are Fennel seeds, Cinnamon, Cardamom, and Cloves.
Ginger, Fennel seeds, and yogurt are responsible for the unique taste.
Yakhni Shorba Recipe
Rice was cooked in Yakhni, with pieces of precooked lamb (from making Yakhni), and it was called Yakhni Pulao. Yakhni Pulao Recipe. Extra saffron is added to give rice a deeper color.
Lamb Kofta are also cooked in Yakhni.
Sometimes during British Raj, Yakhni was modified for the vegetarian appetite, and Yakhni sauce was created. 'Yakhni Sauce' is just a thin white sauce made with yogurt and the same aromatic spices used to make 'Yakhni Shorba'.
Yakhni Curry Sauce Gravy Recipe . Yakhni sauce can be used to make Paneer Yakhni, Vegetable Kofta (Lauki Kofta, Lotus Root Kofta) Yakhni.

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