Madeeha Syed

Many people do not like yakhni because of its bland taste. However, our Kombu, mushroom broth, mutton yakhni, and chicken yakhni recipes are game changers!

Recipes For Yakhni

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Overview

Several ready-made options for bone broth or&nbsp;yakhni&nbsp;are available in the market, but making it at home is much better. Not only can you experiment with it this way, but also eliminate the risk of preservatives and excessive salt. We have got some very interesting and effortless recipes for&nbsp;yakhni.&nbsp;

recipes for yakhni

Ingredients

<ul>
	<li>Water (3 liters)&nbsp;</li>
	<li>Vinegar (1-2 tbsp.)</li>
	<li>Chicken bones and tissues (1-2 kg)&nbsp;</li>
</ul>

 
Method

Gather all the ingredients in a large pot and let it boil. After this, let it simmer for a few hours until it reaches your preferred consistency. Strain, store and serve. Vinegar is added so that the bones release much more of their <a href="https://merisehat.pk/article/collagen-the-secret-to-healthy-skin-hair-and-bones">rich collagen</a> and helpful nutrients.&nbsp;

Adding salt, vegetables, sage, thyme, bay leaves, etc., can give it more flavour. It can also be used as a salad dressing or for cooking rice.

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Ingredients

<ul>
	<li>Chicken bones (neck to tail backbone)</li>
	<li>Salt (1/2 tsp)</li>
	<li>Coriander (1/2 tsp)</li>
	<li>Black pepper (1/2 tsp)</li>
	<li>Garlic (2 cloves)&nbsp;</li>
	<li>Onion (equal to garlic)</li>
	<li>Water (4 cups)</li>
</ul>

&nbsp;

Methods

Put everything in a pot and cook on medium to high heat, leaving it half covered. Once the water reduces to half, strain and serve! You can sprinkle some salt and pepper on top and adjust it according to your taste as well. 
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Ingredients

<ul>
	<li>Olive oil (2 tbsp.)</li>
	<li>Lamb (1 kg)</li>
	<li>Cardamom (2)</li>
	<li>Peppercorn (1)</li>
	<li>Cinnamon (1 inch)</li>
	<li>Cloves (5)</li>
	<li>Onion (1)</li>
	<li>Ginger paste (1 tsp)</li>
	<li>Garlic paste (2 tsp)</li>
	<li>Salt and black pepper (to taste)</li>
	<li>Water (1.5 liter)</li>
</ul>

 
Method

Heat the oil in a pan until hot and then add cardamom, peppercorn, cloves, and cinnamon to saut&eacute;. Next, add onions and cook them until soft, then add ginger and garlic paste. Lastly, add meat, water, salt and black pepper to this mixture and cook it for 1 hour on medium heat. Once the meat is tender, it&rsquo;s ready to be served. It is extremely flavorful and can be paired with rice. Or you can just have it as a yummy meal on its own.&nbsp; 
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The great thing about yakhni is that you can make it from plant-based sources as well. It&rsquo;s as beneficial and soothing as your regular broth. So, we also have some vegetarian yakhni recipes for you here.&nbsp; 
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<h4>Vegetable Broth&nbsp;</h4>

Ingredients

<ul>
	<li>Onions (2, chopped)</li>
	<li>Celery sticks (3-4, chopped)</li>
	<li>Carrots (3, chopped)</li>
	<li>Garlic (5 cloves)</li>
	<li>Water (8 cups)</li>
	<li>Olive oil (1 tsp)</li>
	<li>Bay leaves (2)</li>
	<li>Parsley, Salt and Pepper, Thyme (to taste) 
	&nbsp;</li>
</ul>

Method

Heat your oil in a pan and add garlic, onions, celery and carrots. Stir and cook until soft. Add your water and the rest of the ingredients and simmer in a pot for around 45 minutes. Strain and serve or just have it as a vegetable soup. Its nutritious, it&rsquo;s easy and it&rsquo;s completely vegetarian.&nbsp; 
&nbsp;

Ingredients

<ul>
	<li>Frozen mushrooms - Portobello, shiitake or white mushrooms (2 cups)&nbsp;</li>
	<li>Frozen vegetables &ndash; carrots, celery, shallots or onions (2 cups)</li>
	<li>Parsley (3 sprigs)</li>
	<li>Garlic (1 clove)</li>
	<li>Bay leaf (1)</li>
	<li>Water (8 cups)</li>
</ul>

&nbsp;

Method

Combine everything in a large pot and wait till it boils. After that, leave it on low heat for around 45 minutes partially covered and then 30 minutes with the lid off. It will change in color and consistency and then you can go ahead, strain and serve it fresh. Salt and pepper can be added to taste.&nbsp; 
&nbsp;

Kombu is edible kelp and that is what we use to make kombu broth. This hails from Japanese cuisine and is incredibly easy to make.&nbsp;

Ingredients

<ul>
	<li>Kombu (2 inch pieces)</li>
	<li>Water (4 cups)</li>
	<li>Shiitake mushrooms (1/2 cup, optional) 
	&nbsp;</li>
</ul>

Method

Soak the Kombu overnight in a deep pan full of water. Next day, place the same pot over medium to high heat and let it come near to boiling. Remove the Kombu right before it boils and add your mushrooms. Let it simmer for a while, turn the heat off and let the mushrooms steep for around 5 minutes. Strain it and its ready to be consumed. 
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Bottom Line

All of these recipes are incredibly delicious, and anyone can make them. Ingredients mentioned are readily available everywhere. You can either serve these fresh or refrigerate it for later use. Once you learn the basic concept of how yakhni is made you can also put your own spin on the recipes.