#

#

hits counter
चैत्र कृष्ण पक्ष, शुक्रवार, चर्तुथी

Yakhni

Yakhni


Yakhni

 

 Ingredients:

  1. Mutton 1kg (Preferably Champ/Seena)
  2. Salt
  3. Tej pata 4-5
  4. Cloves-3 to 4
  5. Plain Yogurt -3/4 cup
  6. Badi Illaichi- 3-4
  7. Mustard Oil
  8. Onions 2-3
  9. Ginger 1 inch
  10. Saunf Powder

Preparation:

  1. Boil mutton pieces preferably seena/champ in a cooker for 4-5 whistles. Add salt to taste, 1-2 cloves , 1 badi illaichi and Saunf powder while boiling mutton.
  2. Take one or 2 onions , 1inch of ginger and finely chop them .
  3. Sauté the onions and ginger in a pan containing already heated Mustard Oil. Add 1-2 badi illaichi ,2 pods of clove ,tej pata and sauté along with the onions.
  4. Add Salt to taste.
  5. In a separate bowl boil water, add 1 teaspoon of Saunf Powder to it . Remove from stove and add ¾ cup of plain yogurt and stir vigorously. This process is done so that the yogurt blends smoothly in the water. You can use a hand mixer for the same purpose.
  6.   Now add the already boiled mutton to the pan containing sautéed onions. You can transfer the boiled water from the pressure cooker as well to the pan.
  7. Now add the hot water yogurt mix into the pan as well .
  8. Let the mutton simmer at low heat for 15-20 minutes .This requires a little bit of stirring so that the mutton doesn’t stick  to the bottom.
  9. Allow the mutton to simmer till the rich yogurt gravy is absorbed by the mutton with very little gravy being left. This helps the mutton to become soft and absorb the curry taste fully.
  10. Now add some water and boil further to a point so that you are left with sufficient gravy.
  11. Your Mutton Yakhni is ready. Serve with hot rice.

Courtesy: Swati Saraf