My Personal Rescue Mission: Using Traditional Yakhni to Soothe a Sore Throat

Outside, the winter chill reigned supreme, and the cold winds rattled against the windows. While the room was draped in silence, my constant coughing had shattered any peace. My throat felt parched, and my body was aching from the cold. It felt as though I were waiting for a miracle to escape the discomfort.

Wrapped tightly in my blanket, I made my way to the kitchen. My heart craved something warm—something that would soften my throat and break the intensity of the cold. With weary steps, I opened the fridge, and right there in front of me was the Desi Chicken. That was it! The thought of Yakhni (bone broth) instantly flashed through my mind.

I immediately pulled up the Food Fusion recipe on YouTube. One by one, I gathered the spices—ginger, garlic, cinnamon, and black peppercorns. I wished for a miracle, for the Yakhni to be ready in minutes, so I reached for the pressure cooker instead of a traditional pot to speed up the magic.

As the aroma of the spices began to fill the kitchen, I already felt half-cured. When the cooker’s whistle finally blew, it sounded like a healing remedy was being prepared. Moments later, a bowl of golden, steaming Yakhni sat before me, its rising vapor acting like an old enemy to the winter chill.

I took the first sip… and truly, it was nothing short of magic! The warm broth soothed my throat as if quenching a years-long thirst. That heat traveled down to my chest, and my cough finally subsided. In the middle of that harsh winter night, that single bowl gave me a new sense of hope.

I took a breath of relief and thought, “Sometimes, the cure is hidden right inside our own kitchens.”

I Tested This Desi Murgh Yakhni for Cough Relief—Here’s My Recipe

My Street-Style Peshawari Yakhni: A Pure Immunity-Boosting Tonic

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Servings: 4

Course: Soup

Cuisine: Mediterranean

Calories: 280

Ingredients Equipment Method Video

Ingredients

  

• Ingredients:
• -Cooking oil 2-3 tbs
• -Desi chicken 600g cut into 4 pieces
• -Adrak Ginger crushed 1 tbs
• -Lehsan Garlic crushed 1 tbs
• -Pyaz Onion sliced 1 medium
• -Tez paat Bay leaf 1
• -Darchini Cinnamon sticks 3
• -Sabut kali mirch Black peppercorns 12-13
• -Laung Cloves 4-5
• -Sabut dhania Coriander seeds 1 tsp
• -Zeera Cumin seeds 1 tsp
• -Saunf Fennel seeds ¼ tsp
• -Hari elaichi Green cardamom 2
• -Kali mirch Black pepper crushed 1 tsp
• -Namak Salt ½ tbs or to taste
• -Fresh turmeric Kachi haldi 1 tsp Substitute: Turmeric powder ½ tsp
• -Chicken cubes 2
• -Water 2 liters or as required
• -Anday Eggs boiled
• -Kali mirch Black pepper crushed

Equipment

• 1 Large Stockpot or Deep Heavy-Bottomed Pot
• 1 Fine Mesh Strainer
• 1 small saucepan
• 1 Large Mixing Spoon or Spatula
• 1 Large Mixing Spoon or Spatula
• 1 Small Bowl/Plate

Method

 

1. Directions:
2. -In a pot,add cooking oil & heat it.
3. -Add desi chicken & mix well until it changes color.
4. -Add ginger,garlic,mix well & cook for a minute.
5. -Add onion,bay leaf,cinnamon sticks,black peppercorns,cloves,coriander seeds,cumin seeds,fennel seeds,green cardamoms,black pepper crushed,salt,fresh turmeric,chicken cubes & mix well.
6. -Add water and mix well,bring it to boil and remove scum then cover & cook on medium flame until chicken is tender and stock is reduced to half (approx. 1.5 hours).
7. -Now strain the stock with the help of the strainer,reserve chicken for serving & discard the leftover.
8. -In a serving bowl,add boiled chicken and prepared peshawari stock.
9. -Garnish with boiled egg,sprinkle black pepper crushed & serve hot!

Video