Yakhni is a deeply aromatic, savory stock or broth preparation, foundational in many South Asian cuisines, particularly those with Kashmiri and Mughlai influences. Derived from the Persian word for “stock,” this fragrant liquid is created by slow-simmering meat and bone with specific whole spices, extracting deep flavor compounds. Yakhni’s primary purpose is to impart a subtle fragrance to the rice in Yakhni Pulao, though it is also served as a light soup called Shorba.
Gathering Essential Ingredients
The core of Yakhni relies on meat, aromatics, and a specific blend of whole spices, selected to create a clear, fragrant liquid. Traditional preparations use bone-in mutton or lamb, though chicken is also common, as the bone marrow contributes richness and gelatin. The ideal meat-to-water ratio is roughly one part meat to four to six parts water to ensure a concentrated stock.
Aromatics like onion, ginger, and garlic are included whole to infuse flavor without disintegrating and causing cloudiness. The flavor profile is defined by a distinct “potli,” or spice bundle, which acts as a culinary tea bag. This bundle is traditionally made from fine muslin cloth tied securely around the whole spices.
The spices inside the potli typically include fennel seeds, black and green cardamom pods, cinnamon sticks, cloves, and coriander seeds. Fennel is a signature ingredient that lends a subtle, licorice-like sweetness and aroma. Using a potli prevents fine particles from scattering throughout the liquid, which maintains the stock’s clarity.
Step-by-Step Cooking Instructions
The initial step is blanching the bone-in meat to remove impurities like blood and denatured proteins that can cloud the broth. Briefly boil the meat for two to three minutes, then rinse it before the main simmer. Transfer the meat to a large pot along with the aromatics and the tightly secured spice potli.
Cover the contents with cold water; starting cold allows flavors to extract gradually as the temperature rises. Bring the liquid to a boil quickly, then immediately reduce the heat to the lowest setting to maintain a gentle simmer. Maintaining this low temperature prevents the liquid from churning violently, which would result in a cloudy or greasy stock. During the first hour, diligently skim off any foam or scum that rises to the surface.
The simmering process should continue for at least 90 minutes for chicken and up to 2-3 hours for mutton, until the meat is fork-tender and the broth has reduced by about one-third. This extended, gentle cooking extracts maximum flavor and gelatin from the bones. Once complete, the Yakhni must be strained immediately to halt the extraction of bitter flavors from the spices.
Carefully pour the entire contents through a fine-mesh sieve lined with a clean muslin cloth into a separate vessel. Press down on the spice potli and any solids in the sieve to extract all the flavorful liquid before discarding them.
Serving and Utilizing Finished Yakhni
Once strained, the finished Yakhni is ready for use, most commonly as the aromatic liquid base for rice dishes. The primary application is Yakhni Pulao, where the reserved broth replaces plain water for cooking the rice. Basmati rice absorbs the nuanced flavor of the stock, resulting in a pale, fragrant pilaf that is both subtle and complex.
For the Pulao, the tender, cooked meat is separated from the bones and set aside. The meat is often pan-fried briefly with additional aromatics, such as ginger-garlic paste, before the stock and rice are added. The rice is cooked in the Yakhni until the liquid is absorbed, then steamed on low heat to achieve separate, fully flavored grains.
The finished Yakhni can also be served as a light, restorative soup, or Shorba, garnished simply with fresh cilantro and a squeeze of lemon juice. Leftover Yakhni can be refrigerated for three to four days or frozen for several months. Any layer of solidified fat that forms on the surface after cooling is easily removed before reheating.