Qayamganj Ki Yakhni | Mizna

Some dishes are entrusted through generations. Yakhni is one such dish for me. It’s more than just a meal; it’s a symbol of family, tradition, and the way food can connect us deeply to our roots.

Yakhni comes from a small district in northern India called Qayamganj. It’s been at the heart of our family gatherings and celebrations for as long as I can remember. The dish is known for its delicate yet rich flavors, made with tender meat simmered in a broth infused with aromatic spices like onion, garlic, fennel seeds, and coriander. What sets Yakhni apart is its soothing simplicity – each bite feels like a warm embrace, bringing back memories of family dinners and festive occasions.

Traditionally, Yakhni is served with a special, delicate bread called maandhe. The combination of the hearty broth and soft bread creates an unforgettable texture and taste. But what makes Yakhni truly special to me is its journey within my family.

My father, who grew up in Qayamganj, remembers Yakhni as a staple at weddings and special events. When my mother married into the family, she had never tasted Yakhni before. Over time, she learned to make it, adding her own touch and eventually sharing it with her family back home. This was the merging of two cultures, two families, and their unique traditions.

Yakhni captures the essence of my family’s story—every ingredient, every simmer, every serving tells a tale of love, adaptation, and shared heritage. Food, after all, is so much more than what’s on the plate. It’s about the people who make it, the hands that pass it down, and the hearts that hold it dear. I invite you to try Yakhni, to experience its warmth and comfort, and maybe – just maybe – let it become a part of your family’s story too.

Yakhni

Method:

1. Peel and roughly chop the onions.
2. Place the coriander seeds and fennel seeds in a tea sieve or a small piece of muslin cloth. Seal them properly so nothing escapes. If you do not have anything to seal the spices in, grind them into a fine powder and add directly.
3. Add the meat to the bottom of the cooker (not heated), followed by all the spices (including the sealed coriander and fennel), oil, garlic, onions, and salt. Mix everything well.
4. Seal the lid and cook on medium-low heat until the meat is cooked (about 30 minutes).
5. Release the pressure after 30 minutes. Remove the garlic bulb and add the potatoes. Squeeze the pulp out from the garlic and add it back to the cooker. Cook with the lid open on medium-high heat for 10-15 minutes until all the liquid has evaporated. Keep stirring to prevent burning.
6. When all the liquid has evaporated and the masala appears glossy, add 500 ml of water. Seal the lid again and cook on medium-low heat until the potatoes are tender (about 5 minutes).
7. Release the pressure and remove the tea sieve or muslin cloth with the spices. Transfer to a serving bowl and let it rest for a few minutes, allowing the oil to rise to the surface, which makes it more appealing.
8. Serve hot with chapati or naan.

Watch this recipe here – Qayamganj Ki Yakhni

Mizna is a food blogger, social media consultant, and mother of two from Aligarh, now residing in Germany. In 2020, she began sharing her kitchen creations on Instagram. What started as a few private posts quickly blossomed into a space dedicated to making healthy eating exciting. Mizna’s recipes bring a taste of home to those living abroad, helping people stay connected to their roots. For her, healthy eating is all about showing that nutritious food can be just as delicious and satisfying.

^{Translations and detailed descriptions are provided to give a better understanding of the story to people from different cultural backgrounds across the globe.}