Yakhni (یخنی (Yakhni))
Overview
Yakhni is a clear, gently spiced broth from Pakistan, made with chicken or mutton bones and meat. The bones are simmered slowly with onion, ginger, garlic, bay leaves and a small bundle of whole spices, often coriander seeds, fennel seeds, black peppercorns, cinnamon, cloves and black cardamom, tied in muslin. The broth is skimmed carefully and strained until clear and golden. It is served hot in cups or bowls, seasoned with salt, lemon juice and black pepper, and sometimes topped with chopped coriander and green chilli. Yakhni is also the base for pulao rice and for many soups and sauces.
History
The name yakhni comes from Persian, and the broth spread through South Asia with the Mughal courts. In Pakistan it is the traditional remedy for coughs, colds and flu, and mothers make it for anyone who is feeling weak. In winter, street vendors in Lahore, Karachi and other cities sell steaming cups of chicken yakhni from large pots. It is not the same as the Kashmiri yakhni, which is a yogurt curry.
Main ingredients
Chicken or mutton, onion, ginger, garlic, coriander seeds, black pepper. The soup is built on spiced bone broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Chicken soups · Lamb soups · More soups from Pakistan
Recipe
Method
- 1
Put the meat in a pot with 2.5 l water and bring to the boil, skimming well.
- 2
Tie the whole spices in muslin and add them with the onion, ginger, garlic and bay leaves.
- 31 h 15 min
Simmer gently for 1 hour 15 minutes, until the meat is very tender.
- 4
Strain the broth and season with salt, pepper and lemon juice.
- 5
Serve hot in cups with coriander and green chilli.
- ✓
Serve. About 1h 40m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
