Traditional Yakhni Broth Recipe
Origin: India (Kashmir)

Ingredients (serves 4 to 6):

• 1 kg lamb or mutton with bones (neck, breast, chops)

• 2 liters cold water

• 1 piece fresh ginger (5 cm), sliced

• 6 garlic cloves, crushed

• 1 tablespoon fennel seeds

• 1 tablespoon coriander seeds

• 1 teaspoon cumin seeds

• 4 to 6 black peppercorns

• 2 green cardamom pods

• 2 black cardamom pods

• 1 small cinnamon stick

• 2 cloves

• 1 bay leaf

• Salt, to taste

Preparation:

1. Tie fennel seeds, coriander, cumin, peppercorns, cardamoms, cinnamon, and cloves in a cheesecloth square or place them in a spice ball.

2. In a large pot, place the meat, ginger, garlic, bay leaf, salt, and the spice sachet.

3. Pour in the cold water and bring to a boil over medium heat. Skim off any impurities that rise to the surface.

4. Reduce the heat and simmer gently, partially covered, for 2 to 2½ hours until the broth is aromatic and the meat is tender.

5. Remove the cheesecloth and spices. Strain the broth if necessary. Reserve the meat for another use or continue with your desired recipe.

Dishes (and uses) based on Yakhni broth:

• Yakhni Pulao
  → Fragrant rice cooked in the broth with the meat.

• Yakhni Shorba (clear soup)
  → Broth consumed as is, as a soup.

• Kashmiri Yakhni
  → Mild yogurt-based curry with meat simmered in Yakhni.

• Chicken Yakhni Khichdi
  → Rice and lentils cooked together in the broth (light and digestible dish).

• Kabuli / Afghani Pulao
  → Afghan spiced rice cooked in a broth similar to Yakhni.

• Mughlai curries and sauces
  → Yakhni serves as a base for rich, creamy sauces (e.g., korma).

• Or simply consumed as a tonic (very nourishing)
  → Served hot, alone, as a traditional restorative (especially during convalescence or winter).