Yakhni (Kashmiri/Mughlai Meat Stock Base)

Origin: Kashmir, Mughlai North India. A clarified, lightly spiced meat stock made by simmering mutton or chicken with whole spices (bay leaf, cardamom, cinnamon) and onion, traditionally used as the cooking liquid for yakhni pulao and yakhni-based curries.

Flavor Profile: Clean and aromatic, with warm whole-spice notes carrying through a light, clear broth.

Culinary Uses: Base for yakhni pulao (rice cooked in the stock) and Kashmiri yakhni-based curries, often finished with yogurt.

Regional Variations: Kashmiri Pandit versions notably avoid onion and garlic per religious dietary practice, relying instead on asafoetida and ginger for aromatics — a significant regional variation worth flagging explicitly.

Storage: Refrigerate 3–4 days; freezes well.