Why desi chicken makes better yakhni
Active, slow-grown birds have stronger bones and more flavourful meat. Simmered slowly, they give a deep golden broth with natural gelatine that sets lightly when cooled.
Ingredients
- 1 whole desi chicken, cut into pieces
- 1 onion, halved
- 1 tbsp ginger and garlic, crushed
- 1 tsp black peppercorns, 2 cloves, 1 cinnamon stick, 2 black cardamoms
- Himalayan pink salt to taste
- 10–12 cups water
Method
- 1Wash the chicken and place it in a large pot with water and all the whole spices.
- 2Bring to a boil and skim off the foam.
- 3Simmer gently, lid half on, for 2–3 hours.
- 4Strain, season with salt, and serve hot with lemon and black pepper.
Freeze yakhni in small portions to use as a base for pulao and soups.
A winter tradition
Across Pakistan, yakhni is what families make when the weather turns cold or someone needs looking after. It's warming, easy on the stomach, and full of flavour.
