sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Neni Yakhean

Neni Yakhean
Turkey Thanksgiving

Turkey Thanksgiving

Turkey Thanksgiving: Turkey cooked in oven with biryani stuffing...

Tomato egg mould

Tomato Egg Mould

How to makeTomato egg mould?How to cookTomato egg mould?Learn the recipeTomato egg mould...

Beef Tikka saalan

Beef Tikka Saalan

How to makeBeef Tikka saalan?How to cookBeef Tikka saalan?Learn the recipeBeef Tikka saa...



Arabic rice dish with mutton and flavor of spices...

Beef Vindaloo

Beef Vindaloo

How to makeBeef Vindaloo ?How to cookBeef Vindaloo ?Learn the recipeBeef Vindaloo by vah...

Tandoori fish

Tandoori Fish

How to makeTandoori fish?How to cookTandoori fish?Learn the recipeTandoori fishby vahche...

Neni Yakhean Recipe, How To Make Neni Yakhean Recipe

How to makeNeni Yakhean?How to cookNeni Yakhean?Learn the recipeNeni Yakheanby vahchef.For all recipes visit

About Recipe

How to make Neni Yakhean

(42 ratings)
0 reviews so far
Prep time
Cook time
Total time
0 mins
Neni Yakhean
Author : Vahchef
Main Ingredient : Other
Servings : 0 persons
Published date : November 14, 2016

Ingredients used in Neni Yakhean
• Caraway seeds - 1/2 teaspoons.
• Garam masala - 1 teaspoons.
• Aniseed powder - 2 tablespoons.
• Dry ginger powder - 1 teaspoons.
• Sugar - 1 teaspoons.
• Milk - 1 cup.
• Curd - 500 grams.
• Cloves - 5 numbers.
• Cumin seeds - 1 teaspoons.
• Mustard oil - 1/2 cup.
• Asafoetida - a pinch.
• Salt - 2 teaspoons.
• Green ginger - 15 grams.
• Aniseed whole - 2 teaspoons.
• Fatty mutton cuts preferably from breast, neck - 1000 grams.
• Green cardamoms - 10 numbers.
• Black pepper corns - 1 teaspoons.
• Black cardamom seeds - 1 teaspoons.
Take a tinned copper or brass or a stainless steel #39;Patila #39; of about 3 litres capacity. Put in it the Meat and add a litre of water, the whole Aniseeds, shredded Green Ginger or broken Dry Ginger, Salt and Asafoetida powder. Place the #39;Patila #39; on the stove and let it boil on a medium flame for 1/2 hour or so till the Meat become somewhat tender. Remove, the #39;Patila #39; from fire and let it cool a bit. Strain through a colander or a cloth, collecting the Soup in a separate bowl. Sort out the Meat pieces, discarding the boiled Aniseeds, Ginger and bone pieces etc. Add the soup to the churned Curd, Milk, Ginger and Aniseed mixture and again mix it well with a ladle. After cleaning the #39;Patila #39;, used for boiling the Meat, pour the Mustard oil in it and heat it till the froth disappears and the oil begins to smoke a little. Remove the #39;Patila #39; from the heat for a few minutes, to let the temperature of the oil come down a bit. Add Cloves, Cumin Seeds and a pinch of Asafoetida and stir with a steel or wooden ladle, till the Cloves and Cumin Seeds fry a bit, but do not get burnt.. Now add the mixture of Curd and Soup etc., and resume heating the #39;Patila #39;, while continuing to stir the contents so that the Curd does not crack and separate. Bring to a boil. When Curd, Soup etc. blend nicely, and the boiled Meat pieces. Let boil for a little while stirring the contents with a ladle now and then. Now let the Meat etc. simmer on low heat, till the gravy thickens, oil begins to show and the Meat gets soft. Remove from heat if the #39;Yakhni #39; has to be served later. In that case, before serving, heat the #39;Patila #39; again on low flame and add the #39;Garam Masala #39; , pounded Black Cardamom Seeds and Black Pepper Corns. Caraway Seeds and the Green Cardamoms after crushing these a little . Pure #39;Ghi #39; , if desired, may also be added. After stirring gently and boiling for a minute serve hot . If the Dish is to be served immediately after the gravy thickens, then these Condiments are added that very time. For cooking #39;Yakhni #39; and #39;Qaliya #39;, both Non- vegetarian or Vegetarian, generally an earthenware pot, a #39;Leij #39; a #39;Deg #39; or a #39;Degul #39; is used in Kashmir

Cooking with images


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter