RAWALPINDI: The short winter season in the twin cities is celebrated with its own traditions. As temperatures drop, we curl up in front of heaters, wrap ourselves in shawls and blankets, eat dried fruits and nuts and consume steaming cups of hot drinks.

In winters, one of the garrison city’s gastronomic traditions is the consumption of Yakhni or chicken stock. There are countless shops, stalls and carts which sell this winter favourite. Skinned, uncooked chickens hanging from hooks and steam rising from pots full of Yakhni is a common site.

Yakhni is a broth made out of bones. Chicken bones, sometimes with a bit of meat are boiled for a number of hours in water.

The boiling process draws out the flavour and nutrition from the bones. Other ingredients like onion, garlic, fresh coriander and leek may be boiled in the broth for more flavour.

Salt, pepper and other spices are added to bring out the flavours in the Yakhni.

Hot Yakhni is comforting in cold weather. As the salty, warm liquid makes it way down the throat to the stomach, it warms the body from inside.

Yakhni is also soothing for anyone with a cold or a cough and is immensely nutritious, often considered a whole meal in itself.

The calcium, magnesium, phosphorous and other minerals from the bones of the chicken are known to boost the immune system as well as being good for joint health.

One of the best known Yakhni shops in the city is the Yakhni Centre in Saddar which serves the broth with boiled eggs and a piece of roasted chicken to make for a protein rich meal.

This shop has been selling chicken Yakhni for 41 years and attracts a large number of customers every day.

Protein rich Yakhni, chicken and an egg meal. — Photos by Khurram Amin

“My father Haji Meer Bakhsh started this business from a cart and shifted to a shop in 2006,” said Tariq Mehmood, the owner of Yakhni Centre.

He said the recipe for his popular Yakhni is very simple, using only water, chicken and some spices.

“The secret is in using the best chicken. We always use fresh and clean native chickens and never use preservatives to store the Yakhni. The chicken is always cooked for several hours and gram spice is added for an aromatic flavour,” he said.

Tariq Mehmood prides in using the best desi chicken. He challenges that anyone who manages to prove that he has not used desi chicken will be given Rs1,000. A banner that hangs outside his shop also proclaims the same challenge.

“I have been a regular visitor to this shop for the last 14 years. I especially enjoy coming here in the winter. Yakhni from here is very different from that sold elsewhere in the Chota Bazaar,” said Imran Ali, a resident of Saddar.

He said the best thing about this soup is its affordability as three people can enjoy it at Rs200 along with boiled eggs.

Imran Ali added that since the shop has very limited seating space, most people like to take the Yakhni home with them.

Ali Ahmed, another visitor to the shop, said on overcast winter days, a steaming cup of Yakhni is irresistible.

“I prefer this simple broth to Chinese, Thai or other soups served in restaurants because of how healthy it is. The hot broth warms one’s body from inside and is a great nutrition boost, while the boiled eggs are a perfect accompaniment to the Yakhni,” he said.

Published in Dawn December 22th , 2014