Mutton Nihari Recipe
Nihari is a slow-cooked meat cooked along with bone marrow. Nihari is very popular in Awadhi cuisine. Sources say that Nawabs used to have this in early morning after prayers and then used to take a long nap before afternoon prayer. Later on it became popular in labour class as a regular breakfast item.
Traditionally Nihari is cooked overnight and is served in morning. Like any other Awadhi non veg, Nihari is also prepared with number of spices. Most important step of the recipe is to prepare proper Nihari masala. As it requires lots of spices, correct quantity of all spices is necessary. If Nihari is cooked properly no other dish is required to complete meal.
Try this traditional recipe, and trust me you will make it again and again.
You may alos like our other Lucknow recipe Mutton Nihari, Awadhi Gosht Biryani, Lucknowi Keema, Khatti Machhi
How to make Mutton Nihari
Ingredients |
|
| Mutton | 1 kg |
| Mutton bone/ bone marrow (nalli) | ½ kg |
| Onion (payaz), finely chopped | 3 big |
| Ginger (adrakh) paste | 2 table spoons |
| Garlic (lahsan) paste | 3 table spoons |
| Clarified butter (ghee) | 3-4 table spoons |
| Curd (dahi) | 1 cup |
| Turmeric powder (haldi) | ½ tea spoons |
| All purpose flour (maida) | 4 tablespoons |
| Bay leaves (tej patta) | 2 |
| Salt (namak) | to taste |
Nihari Spice masala |
|
| Kashmiri red chilli (kashmiri lal mirch) | 5-6 |
| Whole red (lal mirch) chilli | 2-3 |
| Coriander (dhaniya) seeds | 2 table spoons |
| Dry ginger powder (sauth) | 1 tea spoon |
| Nutmeg (jaiphal) powder | ¼ tea spoon |
| Mace (javitri) | 2 blades |
| Cinnamon (dalchini) | 1” piece |
| Cardamom (chhoti elaichi) | 4 |
| Cloves (laung) | 6-7 |
| Fennel seeds (saunf) | 2 tablespoons |
| Whole black peppercorn (kali mirch) | 2 tea spoons |
For Garnishing |
|
| Green chillies (hari mirch) chopped | 2 tea spoon |
| Ginger (adrakh) strips sliced | 2 tea spoon |
| Coriander leaves (hara dhaniya) chopped | 3-4 table spoons |
Method
- 1. Rinse meat and bones and drain it.
- 2. Grind the ingredients of “Nihari spices masala” into smooth paste.
- 3. Heat half of the clarified butter and add bay leaf, garlic- ginger paste and fry it for 2-3 minutes.
- 4. Add meat and bones and the prepared spices paste, turmeric powder, salt and mix everything and let it cook for 5-7 minutes.
- 5. Add curd and water and 8 cups of water and bring it to boil. (While adding curd take care that it should not form lumps).
- 6. Keep it on low flame and let the mutton become tender. It may take 2-3 hours. There should be enough water left for curry.
- 7. Mix all purpose flour in half cup of water.
- 8. Once meat is cooked properly, add wheat flour mixture and let it cook for further 15 minutes on low flame.
- 9. Take remaining clarified butter in another pan and fry the onions till they become golden brown.
- 10. Add the fried onion along with the clarified butter (ghee) into the boiling mutton and again let it cook for 30 minutes on low flame.
- 11. Garnish it with chopped coriander and green chillies and serve with Tandooori Roti or Nan.
- Recipe Type : Curries, Lucknow, Mutton, Non vegetarian, Non Vegetarian, Regional
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