11 Essential Kashmiri Wazwan Dishes You Need to Know

3. Yakhni — Royal Yogurt Curry

Yakhni is a gentle, fragrant curry where meat cooks in a yogurt and stock base tempered with fennel and mild whole spices. Unlike many hot curries, it leans toward aromatic balance rather than heavy heat. Typical ingredients include mutton or lamb, yogurt, fennel seed, green cardamom, a little cinnamon, and ghee or oil. The trick is to temper yogurt carefully so the sauce stays smooth and not split; whisk the yogurt and add small amounts of the hot broth slowly, then return the tempered mixture to the pot and simmer gently until the meat is tender and the flavors have rounded. Yakhni pairs beautifully with steamed rice or subtle pulao. If fresh fennel is scarce, use a pinch of ground fennel or fennel seeds crushed, and avoid strong chili so the dish’s delicate notes remain clear. For a vegetarian take, simmer firm tofu or king oyster mushrooms in the yogurt broth for a similar texture and flavor profile.