By Nandini Bhushan
The picturesque and spectacular paradise of Kashmir is known for its breathtaking landscape. Its flavourful and aromatic cuisine has a delightful blend of Indian, Central Asian and Persian influences. From the traditional Wazwan to the quintessential Kahwa, traditional Kashmiri food bursts with the aroma of whole spices. Broadly categorised into two groups – Kashmiri Pandit Cuisine and Kashmiri Muslim Food, the food is primarily dominated by meat dishes but at the same time also offers a wide variety of vegetables and rice dishes. Overall, Kashmiri cuisine is a delightful exploration of unique and unforgettable dining experiences.
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Kashmiri Yakhni
The rich and creamy Kashmiri Yakhni is made with lamb or mutton and is one of the integral dishes of the celebrity wazwan. The whole spices along with ginger and fennel powder give a distinct flavour and aroma to the dish while yoghurt makes it slightly tangy. Pair it with plain steamed rice or roti or paratha.
Ingredients
(Serves: 3 persons)
Mutton: ½ kg
Yoghurt: 2 cups
Dry ginger powder: 1 tsp
Fennel powder: 2 tsp
Bay leaves: 3
Cinnamon: 2
Clove: 5
Black cardamom: 2
Green cardamom: 4
Shah jeera: 1 tsp
Mustard oil: 3 tsp
Salt to taste
Step 1
Wash the mutton and drain the excess water.
Step 2
In a pressure cooker heat two tsp oil to a smoking point. Add the mutton along with cinnamon, cardamom, bay leaf and salt.
Step 3
Saute for a couple of minutes on a high flame and add dry ginger powder and fennel seed. To this add a cup of water and pressure cook for five whistles.
Step 4
In the meantime take another kadai and add the remaining oil. Once hot, reduce the flame and put in clove and jeera.
Step 5
Next, add the beaten curd. Stir continuously to prevent it from curdling.
Step 6
Open the cooker and put it on low flame.
Step 7
On the other hand, as the curd starts boiling add it to the mutton in the cooker and stir in to combine them all.
Step 8
Let it simmer for about ten minutes and switch off the flame. Serve hot with rice.
