Yakhani or more authentically Akhani is a broth! A thin yoghurt based broth flavoured with aromatic spices and meat bones; sometimes even saffron! Plain, simple yet immensely flavourful. This is in most cases made with fatless mutton pieces and or mutton bones. Well, that doesn’t meat that the poultry eaters cannot savor it. You could do an entire take on this same using meatless chicken bones to avoid cloudiness. Yakhani was a soup-like -delicacy that originated in Persia and was brought to India by the Mughals.The Kashmiri cusine was highly influenced by the three successive Mughal emperors – Akbar, Jahangir, Shahjahan. Kashmir was annexed by Akbar in late 1500’s and this could in all probabilities mark the birth of Yakhani in the valley. Moreover this gets attestation as the first documented recipe of this is found in ‘Ain-I-Akbar’
Rice was cooked in Yakhani, with pieces of precooked lamb (retained from making Yakhani), and it was called Yakhani Pulao. An extra dose of saffron could be added to give rice a deeper color.Alternately, you could also throw in some Lamb koftas if you wish. In Kashmir, I have also eaten a version with Lotus stems called Nadru thrown in!

Well, here is a quick and easy recipe that you could turn to, when you wish to flash some of your skills from the Kashmiri cuisine!

– 300 gms mutton on bone
– 2 cups rice
– 1 litre water
– 1 tbsp ginger
– 1 small onion
– Salt to taste
– 1 small carrot
– 1 small potato
– ½ cup peas
– 1 tbsp garam masala powder
– 100 gms Dahi
– Mint ( Garnish)

– Slice in half a onion and ginger

– In a bowl add mutton, salt and then put the mutton in a pressure cooker along with onion and ginger and cup full of water and let it cook for 4 whistles.

– Cut some Carrots and potatoes

– In a pan add little bit of oil, a pinch of garam masala also add all the veggies which include peas, carrot , potatoes and curd.

– The mutton is cooked so add it into the pan and add little salt to it and mix well

– Add rice which is has been soaked in cold water for 20 minutes

– Cook the pulao on high flame till the water evaporates and cook it for 10 minutes on a low flame.

– Garnish the pulao with some mint leaves. And Mutton Yakhni Pulao is ready to be served!

Well, here is a video version of my recipe as The Bombay chef on Get Curried!

Enjoy and Share it with love, V