Yakhni Shorba - Mutton Soup

Yakhni Shorba

Soups are perfect for any weather, they can be made in vegetarian varieties like tomato, carrot, mushroom etc, while non-vegetarian varieties include chicken, mutton etc. Shorba is an Indian name for the soups and Yakhni Shorba is a mutton soup, very rich in proteins and is advised to people who are recovering from bone loss etc., and need high proteins in their diet. The soup has a simple and perfect taste and goes well before your meals. This soup originated from Kashmir and is mostly consumed in North India. I also used some saffron to decorate, however it’s purely optional. It’s also very simple to make, you can use this step-by-step Yakhni Shorba Recipe and enjoy it any day you like.

Ingredients (serves 4)

  • Oil – 1 tbsp
  • Zeera – 1 tsp
  • Onion – 1/2 cup (chopped)
  • Kali mirch – 3 to 4
  • Laung – 2 to 3
  • Badi elaichi – 1
  • Tez patta – 1
  • Dal chini – 1 inch piece
  • Saunf – 1 tsp
  • Choti elaichi – 1 to 2
  • Saunth powder – 1 tsp
  • Dahi – 1 cup
  • Salt to taste
  • Mutton – 250 gms
  • Saffron – a few stands (optional)
Yakhni Shorba - Key Ingredients

Yakhni Shorba – Key Ingredients

How to make Yakhni Shorba Recipe

Preparation time: 10 min.

Cooking time: 40 min.

  • Pack kali mirch, laung, badi elaichi, tez patta, dal chini and saunf in a cotton cloth.
  • Heat oil in a pressure pan, add zeera and let it crackle.
  • Add onions and fry for a min.
  • Add the packed cotton cloth, mutton, salt, saunth powder and saffron (optional) with 4 cups water and pressure cook for 20 to 30 min.
  • Whisk the dahi and add it to the preparation. Cook for 5 min.
  • Serve hot Yakhni Shorba.

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