100% Authentic Mutton Nihari

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Nihari -a complete blend of perfect spices.


LET me share my personal experience to you all who is going to try this tasty dish. Nihari is a dish which needs lots of patience but to be honest i am kind of an impatient who can wait to long to see the  final product after all that fragrance into the house so i prefer making Nihari in a pressure cooker in which cooking time needed will not be more than 30 mins.

Lets jump on to the recipe:-

 

                                                                                  



         Course:- Main Course

           Keyword:Mutton Nihari

Youtube channel: https://www.youtube.com/watch?v=SdMGFvI6ZLI&t=158s

Author: Tasty Food Journeys.

 

Ingredients:

1kg- Lamb Meat

2 ½- Big Size Tomato

2- Medim size onion (make birista ie golden fried onion)

3tbsp -Ginger Garlic Paste

1 cup oil/ghee for cooking

1 slice onion for tadka

Salt to taste

 

Preparation of Nehari Masala :-

 Darchini (Cinnamon Stick) - 4 pcs.

Laung (Cloves) - 5 pc.

Pipli (Long Pepper) - 4 to 5 nos. (optional)

Jaifil (Nutmeg) - ¼ Pcs.

Badiyan ka Phool (Star Anise) - 2 Pcs.

Javatri (Mace) - 1 Pcs.

Hari Elaichi (Green Cardamon) - 7 to 8 Nos.

Badi Elaichi (Black Cardamon) - 5 Pcs.

Tez Patta (Bay Leaves) - 2 Nos.

Sabut Kali Mirch (Black Pepper) - 1 ½ Tbsp.

Shahi Jeera (Caraway Seeds) - ½ Tsp.

Sabut Jeera (Cumin Seeds) - 1 Tbsp.

Sauf (Fennel Seeds) - 4 Tbsp.

Lal Mirch Powder (Red Chilly Powder) - 2 Tbsp.

Salt - To Taste.

Dhaniya Powder (Corriander Powder) - 2 Tsp.

Adrak Saunt (Dry Ginger Powder) - 4 to 5 pc.

Kashmiri Lal Mirch (Kashmiri Red Chilly Powder) - ½ Tbsp.

 

Direction for Nihari Masala:

Directions :-

In a frying pan, dry roast until fragrant all whole spices.

Let it cool and grind to make a fine powder.

Strain with the help of a strainer.

Grind again if any residue remains.

(Note:- Use only 4 1/2 Tbsp of Nehari Masala in 1 KG Meat)

Can be stored in air tight container for upto 6 months.

(Yields – 120 grams for 2 kg Nihari.

 

Cooking the Nihari:-

·        Heat OIL /GHEE add ginger garlic paste fry till aroma comes.

·        Add mutton and fry for 15 mins

·        Than add 4 tbsp nihari masala and fry for sometime.

·        Add paste of tomato and birista and fry for 10 mins. Once fried add 500 ml of water.

·        Finally put the lid on. One whistle on high flame slow for 20 mins.

·        Remove the oil that has came up after yum open the lid keep oil aside for later use.

·        dissolve 1/3 cup wheat flour in 1 cup water and whisk briskly (preferably grind in mixer to avoid lumps)as you add it to the nihari the consistency will become thick.

·        For tadka heat puree ghee add one slice onion fry till light brown and add in the gravy.

·        Close the lid for 5mins and your Nihari is ready to serve

·        Garnish with ginger juliennes and fine chop green chilles.

Note :- to cook along with me step by step kindly click to my youtube channel link attached above.

 

 

 THE FINAL TOUCH:-











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