Kashmiri Yakhni Recipe

Kashmiri Yakhni is a wonderful high protein meat curry, yummy, possessing exceptional tastes of their own and not very spicy. This curry has a superb blend of whole spices infusing the gravy with its quality in to the mutton. It tastes good when served with hot rice

Nutritional info

  • 3.7 gm
    Protein
  • 9.7 gm
    Total Fat
  • 4.9 gm
    Carbohydrate
  • 125.9 kcal
    Energy
  • 106.2 mg
    Calcium
  • 1.3 mg
    Iron
  • 0.4 mg
    Vitamin C
  • 6.2 mcg
    Vitamin A
  • 0.5 mcg
    Vitamin B12
50.0 Gm(50.0 gm) Mutton
1/2 Cup(102.0 ml) Nestlé A+ Milk
2.0 Tbsp(12.0 gm) Saunf
4.0 Number(0.92 gm) Green Elaichi
4.0 Number(0.44 gm) Cloves
4.0 Number(6.0 gm) Garlic
1/4 Number(0.08 gm) Bay Leaf
1.0 Powder Tsp(3.0 gm) Black Pepper
1/2 Stick(0.13 gm) Cinnamon
1/4 Tsp(1.0 gm) Salt
1.0 Tbsp(15.0 gm) Ghee
250.0 Ml(250.0 ml) Water
  • In a pressure cooker, add 50 gm mutton, 4 garlic cloves, 4 cloves, 1/2 cinnamon stick, 2 green elaichi, 1/4 tsp salt and water.

  • Pressure cook for 4 whistles.

  • In a kadai, heat 1/2 cup Nestlé A+ Milk & bring to a boil.

  • Add 2 green elaichi, 1 tbsp ghee, saunf powder, prepared yakhni.

  • Mix, add 1 tsp black pepper powder on top and serve.