Cooking, recipes, how to

benazir's blog

Appa’s Yakhni

I am sorry I have not posted anything in a while. I just got back here to Chicago, Illinois, USA over a week ago from Peshawar, Khyber Pakhtun Khwa aka KPK, Pakistan, I have been very tired and in much needed rest and I mean very badly.

Today because of stress my stomach started acting crazy and I really was not feeling good at all whatsoever. I told Mr. Riaz I am at a dilemma about what I am going to cook. My tummy was going berserk today. This dish is eaten in this part of Peshawar, Pakistan if you are not feeling well. Mr. Riaz brought a huge bag of chicken and goat meat today then I started to put some away and even took some chicken out to make yakhni.

Here is Appa’s recipe for yakhni. Appa was my mother in law and she made this a lot. What you need is 1 kilo or 1 lb of chicken, lamb, goat, veal, beef or turkey. I washed my chicken pieces and put it in a large pot. I added 1 gallon or 4 liters of water to the pot. The water should cover the meat.

I added 2 pinches of coriander seeds and 1 pinch of black pepper corns to mortar and pestle and ground them in to a coarse powder and added it to the pot. Peel and chop 8 cloves of garlic then add them to the pot, I added 2 pinches of pink salt and stir. Turn on the heat on high and let it come to a boil. lower the heat to low and cover the pot and cook for 60 minutes or until meat is done and falling off of the bone.

As you can see I decided to use chicken which is a lot easier to digest if you are having stomach problems. I break naan in to pieces and put it in a bowl when I eat my yakhni. P.S. You can also pressure cook the meat in either a stovetop pressure cooker or in an instant pot and the like on pressure cook method on high for between 25 or 30 minutes or slow cook in either a crock pot or slow cook method on high for between 4 to 6 hours.

Enjoy!!!!!!!

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