How to Make Mutton Yakhni (Mutton Broth)

 How to Make Mutton Yakhni (Mutton Broth)

Ingredients:

· Mutton: ½ kg (bone-in pieces, preferably with some marrow bones)

· Onion: 1 medium, peeled and halved

· Ginger: 1-inch piece, peeled and lightly crushed

· Garlic: 4-5 cloves, peeled

· Green Chilies: 2-3, whole

· Coriander Seeds: 1 tablespoon

· Black Peppercorns: 1 teaspoon

· Cumin Seeds: 1 teaspoon

· Cloves: 3-4

· Star Anise: 1

· Cinnamon Stick: 1 small piece

· Bay Leaves: 1-2

· Salt: to taste

· Water: 6-7 glasses (approx. 1.5 liters)

· Fresh Mint Leaves: for garnish

· Fresh Coriander Leaves: for garnish

Method:

1. First, thoroughly wash and clean the mutton pieces.

2. Place the mutton in a pressure cooker or a large, heavy-bottomed pot.

3. Add the onion, ginger, garlic, and whole green chilies to the pot.

4. Add all the whole spices (coriander seeds, peppercorns, cumin, cloves, star anise, cinnamon, bay leaves) and salt.

5. Pour in the water and mix everything together well.

6. Cover the pot. If using a pressure cooker, cook on medium heat for 4-5 whistles. If using a regular pot, simmer on low heat for 45-50 minutes until the meat is very tender and the broth is flavorful.

7. Once cooked, carefully strain the broth through a fine sieve or muslin cloth to separate the clear liquid from the meat, bones, and whole spices.

8. Pour the clear yakhni into a serving bowl. Garnish generously with chopped fresh mint and coriander leaves.

9. Serve piping hot with naan, roti, or on its own as a nourishing soup.

Mutton Yakhni Banane Ka Tarika

Saman (Ingredients):

· Mutton (gosht) ½ kg (chotay tukron mein)

· Pyaaz (onion) 1 medium size

· Adrak (ginger) 1 inch ka tukra

· Lehsan (garlic) 4-5 cloves

· Hari mirch (green chilies) 2-3

· Dhaniya (coriander seeds) 1 tablespoon

· Sabut kali mirch (black peppercorns) 1 teaspoon

· Zeera (cumin seeds) 1 teaspoon

· Laung (cloves) 3-4

· Badiyan ka phool (star anise) 1

· Dar chini (cinnamon stick) 1 chota tukra

· Tez paat (bay leaves) 1-2

· Namak (salt) taste ke mutabiq

· Paani (water) 6-7 glasses

· Podina (mint leaves) garnish ke liye

· Hari dhaniya (coriander leaves) garnish ke liye

Tariqa (Method):

1. Sab se pehle mutton ko ache se dho kar saaf kar lein.

2. Ek pressure cooker ya bari degchi mein mutton dal dein.

3. Pyaaz, adrak, lehsan aur hari mirch ko bina chhilke utare degchi mein daal dein.

4. Ab tamam masalay (dhaniya, kali mirch, zeera, laung, badiyan, dar chini, tez paat) aur namak daal dein.

5. Paani daal kar ache se mix karein.

6. Degchi ko dhak kar medium aag par rakh dein. Agar pressure cooker use kar rahe hain to 4-5 seeti lagne tak pakaen. Degchi mein banayein to 45-50 minute halki aag par pakne dein.

7. Yakhni jab ban jaye to ise channi se chaan lein taake masalay aur gosht alag ho jayein.

8. Yakhni ko serving bowl mein daal kar podina aur hari dhaniye se garnish karein.

9. Garam garam naan ya roti ke saath serve karein.

Mashwara:

· Yakhni ko zyada laziz banane ke liye gosht ko pehle 30 minute paani mein bhigoke rakh dein.

· Chikni yakhni ke liye thora sa cornflour mila sakte hain.

· Zaiqa ke liye thora sa lemon juice bhi daal sakte hain.

Mazaydar Mutton Yakhni taiyar hai!