astrolab
VIP Member (Resident chef)
Yakhani is usually made with mutton as the meat, but often people substitute chicken for it. The most important aspect of Yakhani is its aromatic flavor, since it is an aromatic spicy dish full of cardamom and cinnamon.
Serve 4
Ingredients
1 lb mutton or Chicken
1 cup yogurt
1 teaspoon shonth or sunti (type of ginger)
1½ badiyan (star anise)
2 cloves
2 stick of cinnamon (dalchini)or ½ teaspoon of cinnamon
2 teaspoon of cumin
3 cardamom (elaichi)
Pinch of asafetida (Hing)
1 tablespoon of oil
½ cup of cream (optional)
½ teaspoon salt ot salt to taste
salt, black pepper, dash of chili.
Method:
1 Mix mutton or chicken with 1 teaspoon cumin, 1 green elaichi, 1big black elaichi, cinnamon, pinch of hing and salt.
2 Cook over medium low heat for atleast 30 minutes. Stir occasionally.
3 Beat yogurt, cream, shonth and badiyan.
4 Add yogurt mixture of to the mutton.
5 Simmer in low heat for 5 minutes. Stop heating.
6 In a separate pan warm oil and put green elaichi and cumin.
7 Add to Yakhani. Stir and serve with basmati rice.
Serve 4
Ingredients
1 lb mutton or Chicken
1 cup yogurt
1 teaspoon shonth or sunti (type of ginger)
1½ badiyan (star anise)
2 cloves
2 stick of cinnamon (dalchini)or ½ teaspoon of cinnamon
2 teaspoon of cumin
3 cardamom (elaichi)
Pinch of asafetida (Hing)
1 tablespoon of oil
½ cup of cream (optional)
½ teaspoon salt ot salt to taste
salt, black pepper, dash of chili.
Method:
1 Mix mutton or chicken with 1 teaspoon cumin, 1 green elaichi, 1big black elaichi, cinnamon, pinch of hing and salt.
2 Cook over medium low heat for atleast 30 minutes. Stir occasionally.
3 Beat yogurt, cream, shonth and badiyan.
4 Add yogurt mixture of to the mutton.
5 Simmer in low heat for 5 minutes. Stop heating.
6 In a separate pan warm oil and put green elaichi and cumin.
7 Add to Yakhani. Stir and serve with basmati rice.
