Srinagar, July 30 — Yakhni, a signature dish of Kashmiri cuisine, is a sublime expression of delicacy, balance, and flavor. Rooted in the culinary traditions of Kashmir’s royal households, this yogurt-based mutton curry carries with it centuries of heritage. Unlike fiery curries of other Indian regions, Yakhni is marked by subtlety—no tomatoes, no garam masala, no red chili. Just velvety yogurt, fragrant whole spices, and tender mutton, slow-cooked to perfection.
This story takes you through the traditional way of preparing Kashmiri Yakhni at home—a recipe handed down through generations and cherished at festive tables, especially during weddings and Wazwan feasts.
What Is Kashmiri Yakhni?
The word “Yakhni” comes from Persian, meaning broth or stock. In Kashmir, however, it refers specifically to a mildly spiced mutton curry where the gravy is made with curd and aromatics. The dish relies on the quality of ingredients and the gentleness of the cooking technique.
“It’s a dish that teaches patience and restraint,” said Saima Jan, a Srinagar-based home cook who specializes in Kashmiri traditional recipes. “There is no heavy masala, yet the flavor is unforgettable.”
Ingredients (Serves 4–5):
- 1 kg mutton (preferably bone-in pieces like raan or shoulder)
- 750 grams thick curd (well whisked to avoid curdling)
- 2 tablespoons mustard oil or ghee
- 2 teaspoons fennel seed powder (saunf)
- 1½ teaspoons dry ginger powder (sonth)
- 6–8 green cardamoms
- 4 black cardamoms
- 4–5 cloves
- 1–2 bay leaves
- 1-inch cinnamon stick
- A small piece of mace (javitri)
- A pinch of asafoetida (hing)
- Salt to taste
- 1½ cups water
- Muslin cloth for spice pouch (optional)
Step-by-Step Method:
- Prepare the Spice Pouch (Optional):
If you prefer a smoother gravy without biting into whole spices, tie the green cardamoms, black cardamoms, cloves, bay leaves, cinnamon, and mace in a small muslin cloth to form a spice pouch (potli). This step is traditional but optional.
- Boil the Mutton:
In a deep-bottomed pan or pressure cooker, place the mutton pieces along with water, fennel powder, dry ginger powder, and salt. Add the spice pouch if using. Bring to a boil and skim off any scum that floats to the surface.
Cover and cook until the mutton is about 80% done—this usually takes about 3–4 whistles in a pressure cooker or 45 minutes in a regular pot over medium heat. Reserve the stock; do not discard it.
- Prepare the Yogurt Base:
Whisk the curd well until smooth. In a separate heavy-bottomed vessel, heat mustard oil or ghee. Add a pinch of asafoetida and allow it to sizzle. Lower the flame and slowly add the whisked curd, stirring constantly to avoid curdling.
Let the curd simmer on low heat until it thickens slightly and loses its raw smell—this takes about 10–15 minutes. Stir frequently.
- Combine and Simmer:
Add the cooked mutton along with the reserved stock into the yogurt gravy. Let the mixture simmer uncovered on low flame for another 15–20 minutes. The meat should become fully tender and absorb the flavor of the yogurt and spices.
Adjust salt, and remove the spice pouch before serving. The final consistency should be medium-thick—not watery, and not too thick either.
Serving Suggestions:
Kashmiri Yakhni is best served hot with steamed white basmati rice. Traditionally, it is accompanied by a wedge of kohlrabi (monje) pickle or a fresh radish salad in the winter months. The simplicity of rice allows the luxurious flavors of the yakhni to stand out.
“It’s one of the most soulful dishes of our cuisine. You won’t find onions, garlic, or chili—yet it’s rich,” said Abid Shah, a culinary historian and Kashmiri food writer. “It’s a royal dish that doesn’t shout but whispers.”
Tips for First-Time Cooks:
- Use fresh curd: Slightly sour curd is preferred in Kashmir, but ensure it’s thick and not watery to prevent curdling.
- Whisk thoroughly: A smooth curd mixture is key. Some cooks pass it through a sieve before cooking.
- Cook on low heat: Yakhni is a dish of slow infusions; rushing it may lead to curdling or overcooked meat.
- Avoid over-spicing: Resist the temptation to add garam masala or turmeric—Yakhni thrives on subtlety.
- Don’t skip the fennel and dry ginger: These two spices are the soul of the dish and lend it the signature Kashmiri aroma.
For many Kashmiris, Yakhni is more than a meal—it’s a memory. It speaks of weddings, Sunday family lunches, and the quiet joy of eating something nourishing without overwhelming the palate.
“This was my grandfather’s favorite dish,” said Nargis Farooq, a 35-year-old resident of Anantnag. “Every Eid, he would ask for yakhni. Even today, whenever I cook it, I feel him around.”
From ancient Persian kitchens to modern Indian homes, Yakhni has stood the test of time. And now, with a few ingredients and a little patience, it can grace your home too.
