Yakhni Shorba
Golden Drip of the Mughal Court! The finest clear broth with sheep bones and spices
Description
An elegant, clear amber soup cloaked in spice aroma, based on a rich soup stock taken from mutton bones called 'Yakhni'.
Restaurants serving Yakhni Shorba
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bone-in mutton
- Fennel seeds
- Coriander seeds
- Cardamom
- Cinnamon
- Onion
- Garlic ginger
Instructions
- Put mutton (bone-in essential), coarsely chopped onions, garlic, ginger, and whole spices (fennel, coriander seeds, cardamom, cinnamon etc.) wrapped in a small cloth bag (Potli) into a pot.
- Pour massive water, cover, slow-simmer on ultra-low for hours (or pressure cooker) to extract mutton bone marrow umami and spice aroma into the water.
- Strain soup through a fine sieve or cloth to remove ingredients and spice bag, return only the clear golden soup to the pot and adjust salt.
Learn more Spice, substitutes, tips
Key spices
Cooling、refined aroma of fennel and coriander seeds
Substitutes at Japanese supermarkets
Bone-in chicken (as a lighter sub as Chicken Yakhni)
Pairing
Biryani、Tandoori Roti
Trivia
[Hardcore] 'Yakhni' means 'meat bouillon (dashi)' in Persian. By putting spices in a cloth bag (Potli) to simmer instead of scattering directly, it finishes as an amazingly refined clear soup without off-flavors—an advanced cooking method for royals.
Eating tips & etiquette
[Unique Eating] Use this supreme soup (Yakhni) to cook Basmati rice, eating it at celebrations as the highest-grade 'Yakhni Pulao (or Biryani)'!
Allergen
Mutton