Mutton Yakhni Soup Recipe: Pakistani Style Bone Broth

Yakhni or Yakni is an Urdu word for soup or broth. But, it particularly refers to the bone broth made with meat bones and whole spices that are often cooked for when someone is not well.

A bowl of Yakhni mutton bone soup Pakistani style.

Mutton Yakhni Soup

Mutton Yakhni soup is a Pakistani style of bone broth cooked in spices and herbs. Yakni is an Urdu word for soup or broth. But, it particularly refers to the bone broth made with meat bones and whole spices that are often cooked for when someone is not well.

At least that’s the main reason for the bone soup made in my family.

First introduced by my husband’s family, I now almost always make Yakhni whenever hubby or our kids are not well. 

Unlike the other bone broth recipes, the one that I’ve learned from my extended family is the way most Pakistanis make yakhni. 

A bowl of Yakhni - Pakistani mutton bone soup.

We put certain whole spices to get the best of each and every spice. And of course, we know that spices are beneficial for our health and that it’s only we who should try to make the most of them. 

The Benefits of Bone Broth

We believe that yakhni can improve our immune system and help us to sleep when we are unwell. And of course, it’s also comforting to enjoy the soup on cold or chilly days. 

According to the article by BBC Good Food, bone broth is also good for joints and weight loss apart from being a good source of beneficial amino acids and being good for digestion.

So really, I think we all should aim at having it more often than not. 

What You Need For The Best Bone Soup

Mutton bones and some whole spices such as ginger, garlic, cumin seeds, black peppercorns, cloves, fennel seeds and cinnamon. And you also need brown onions, a few bay leaves and turmeric.

Although I put turmeric powder in this recipe, I suggest you try to get fresh turmeric root for the broth. Not only will it give a better aroma to the soup, but I believe it also makes the broth taste better. But don’t despair if you can only get the turmeric powder. It’s all good too. 

How To Make The Best Mutton Bone Broth

There is no hassle at all to make mutton Yakhni soup. It’s pretty much like you dump everything in the stockpot, turn the heat to boil and simmer it for a good 2-3 hours.

photo collage of mutton bones and spices in a stockpot.

Though I was taught to put the onion as a whole, I prefer to thickly slice it before cooking it in the soup. The reason is simply to extract the onion better and quicker. Also, you can enjoy the soup with some of the onion slices too. It’s rather tasty. 

The only thing I must mention is that make sure you wash and rinse the bones before you cook them. And skim off any excess fat and dirt that float on the surface of the soup once the water reaches the boiling point. 

And please be patient when you make the soup, as it takes at least 2 hours for the water to take the good from the bones. I personally prefer to simmer the broth for at least 3 hours. I find it tastes way better. And I believe the longer you cook it, the more health benefits you can get from the bones and the spices. 

photo collage of making yakhni mutton bone soup.

Ways To Store The Soup

The ready-made soup keeps well in the fridge/ refrigerator for about one week. Make sure you let it cool down completely before storing it in a food container with a well-tight lid on. 

And you can freeze the soup for about 2 months. Just don’t forget to label your food container so that you won’t forget. 

Once you need or want to enjoy your Yakhni, you can reheat it in a pan until it reaches boiling point before serving. 

If it’s frozen, try to thaw the soup overnight in the fridge/ refrigerator and then reheat it as above. 

You can also reheat the broth in the microwave as long as it does reach the reboiling point. It takes approximately 2 ½ minutes for me to reheat it in the microwave at high watts. 

Make The Most Of Your Mutton Soup

The nice thing about making this mutton soup is that you can also use it as stock for your dishes. 

I often add the soup when I make vegetable pilau rice, kitchari or mung bean dal

Therefore, I like making the Yakhni in large quantities and keeping some in the fridge as well as freezing it for when I need it. 

Related Recipes

Thank you for checking this mutton Yakhni soup recipe. I hope you’ll try it. When you do, please share what you think about the recipe in the comments below. I’ll really appreciate it. 

And please follow me on Facebook, Instagram and/or Pinterest to sneak a peek at what’s cooking in my kitchen. 

Before you go, don’t forget to check out my other comforting food recipes that you may like.

Thank you and all the best.

Pakistani mutton Yakhni soup in a white bowl with some bay leaves, cinnamon quill and patterned napkin.
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4.75 from 4 votes

Mutton Yakhni Soup Recipe: Pakistani Style Bone Broth

Yakhni or Yakni is an Urdu word for soup or broth. But, it particularly refers to the bone broth made with meat bones and whole spices that are often cooked for when someone is not well.
Author: Devy Dar
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Salad & Soup
Cuisine: Pakistani
Servings: 7 cups


  • Kitchen knife
  • Chopping board
  • Cooking pan
  • Colander


  • 1.3 pounds mutton bones
  • 2 brown onions medium size.
  • 1 ½ inch ginger
  • 6 garlic cloves.
  • 1 ½ teaspoons whole cumin seeds
  • 1 ½ teaspoons whole black peppercorns
  • 1 teaspoon whole cloves
  • ½ teaspoon whole fennel seeds
  • teaspoon turmeric powder see the note.
  • 2 inches cinnamon quills
  • 3 bay leaves
  • 7 cups hot boiling water from the kettle see the note.


  • Wash and rinse the bones. Place them in a large cooking pan or a stockpot.
  • Peel and roughly slice the onions. Add them into the bones.
  • Peel the garlic and ginger, then put them in the pot. And add the rest of the spices as well. 
  • Next, pour in the hot boiling water from the kettle.
  • Put the pan lid on and turn the heat to medium-high heat. Leave it to boil.
  • When the water reaches the boiling point, turn the heat down to the lowest and let it simmer. 
  • Skim off and discard the foam, dirt and excess fat that floats on top of the water surface. Continue simmering for at least 2 hours (preferably for 3 hours). You can leave the pan lid slightly ajar if the water is high to the rim to prevent it overflowing.
  • Once the bone broth has finished cooking, strain the soup using a sieve and use it as needed.


  • If it is available to you, try to use fresh turmeric root. You only need about 1-inch of turmeric root for this recipe. Peel it and throw it in the stockpot with the rest of the ingredients.


Serving: 1.5liters | Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 15mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg


Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.

Author: Devy Dar

Title: Food Writer, Recipe Developer, and Digital Content Creator.


Devy Dar founded So Yummy Recipes and Drizzling Flavor to share her love of food after exploring various cultures and cuisines for more than two decades. Her mission is to help others easily recreate traditional and non-traditional food with readily available ingredients. Her works have been featured in Reader’s Digest, Al Jazeera, MSN, Yahoo, Bon Appetit, and more. 

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  1. Sohail Safeer says:

    Splendid and delicious ! Looks like my mother’s recipe ! I am in USA,Can I use frozen turmeric root if fresh is not available?

    1. Thank you. Definitely, you can use frozen turmeric root. I freeze most of my fresh herbs too.

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