Mutton Nihari Recipe | Royal recipe of slow cooked Mutton Nihari
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Introduction Mutton Nihari Recipe |
Mutton Nihari” is a royal, delicious and slow cooked mutton dish which is very popular in India, Pakistan and Bangladesh. Its name ‘Nihari’ comes from the Arabic word ‘nahar’ which means ‘morning’. It was traditionally a morning dish which was prepared by cooking overnight.
The most special thing about this recipe is that the more effort and time it takes to prepare it, the deeper is its taste. That is why Mutton Nihari is called a royal recipe. Today we will understand this recipe in detail, so that you can make it in the best way at home.
Preparation Time and Serving Instructions
Time
- Preparation Time – 30 minutes
- Cooking Time – 3-4 hours (on low flame)
- Total Time – Up to 4.5 hours
- Serving Size – 6-8 persons
आवश्यक बर्तन
| उपयोग | उपकरण |
|---|---|
| खाना पकाने के लिए | भारी तले वाला बर्तन / देगची |
| मसाला पीसने के लिए | मिक्सर ग्राइंडर |
| मापने के लिए | मापने वाले कप और चम्मच |
| परोसने के लिए | परोसने का कटोरा और प्लेट |
| सजाने के लिए | प्याज काटने का चाकू और बोर्ड |
Ingredients for Mutton Nihari
Main Ingredients:
- Mutton (with bone, chopped pieces) – 1.5 kg
- Ghee or Desi Ghee – 1 cup
- Onions – 4 (thinly sliced)
- Ginger-garlic paste – 4 tbsp
- Flour (for thickening) – 4 tbsp
- Water – 1.5 to 2 litres
- Salt – to taste
Nihari Masala:
- Coriander leaves – 2 tbsp
- Fennel seeds – 1 tbsp
- Cumin seeds – 1 tsp
- Big cardamom – 2
- Small cardamom – 4
- Cinnamon stick – 1 piece (1 inch)
- Cloves – 5-6
- Black pepper – 8-10
- Nutmeg – 1/4 tsp
- Mace – 1 piece
- Dry ginger (saunth) – 1 tsp
- Red chilli powder – 2 tsp
- Turmeric powder – 1 tsp
- Garam masala – 1 tsp
For garnishing Ingredients:
- Finely chopped coriander leaves – 2 tsp
- Ginger julienne – 1 tsp
- Lemon – 1 (chopped)
- Green chilli – finely chopped
How to make Nihari Masala
- Roast all the whole spices on low flame till they start emitting fragrance.
- Cool them and grind them in a mixer grinder.
- Sieve the ground spices and store in a container.
Step-by-step recipe of Mutton Nihari
Step 1: Frying Mutton in Ghee
- Heat ghee in a heavy bottom pan.
- Add onions and fry till golden brown.
- Add ginger-garlic paste and mix well.
- Add mutton pieces and fry for 10-15 minutes.
Step 2: Add spices
- Add prepared Nihari masala.
- Add turmeric, red chilli, garam masala and mix well.
- Coat the mutton well with the spices on low flame.
Step 3: Add water and cook on low flame
- Now add water and cover and cook on low flame for 3-4 hours.
- Check and stir at regular intervals.
Step 4: Add flour slurry
- Slurp the flour in water and add it to the boiling Nihari.
- This will thicken the Nihari and make it more uniform.
Step 5: Dum
- When the Nihari is ready, keep it on low flame for 15 – 20 minutes.
Serving Suggestions
- Serve the Nihari with hot Naan, Kulcha or Roti.
- Add chopped ginger, coriander leaves and lemon juice on top.
Secrets of Perfect Nihari
- The biggest secret is cooking on low flame.
- The quantity of spices should be balanced.
- Use of ghee enhances the taste, but keep the quantity according to your choice.
- Sometimes wheat porridge is also used in place of flour.
Health and Nutrition Information
- Calories – 450-500 kcal
- Protein – 30 g
- Fat – 35 g
- Carbs – 8-10 g
“Mutton Nihari के साथ Matar Paneer का स्वाद और भी मज़ेदार हो जाता है।”
FAQ – Frequently Asked Questions:
What is the difference between Nihari and Korma?
Nihari is cooked on low flame for a long time, while Korma uses cashews/curd.
Can Nihari be made without ghee?
Yes, but ghee gives it the traditional taste. You can also cook it in oil.
Is it necessary to cook Nihari overnight?
Traditionally yes, but you can cook it on low flame for 3-4 hours to get the same taste.
Can Nihari be stored in the fridge?
Yes, it can be stored in the fridge for 2-3 days and tastes even better when reheated.
Can it be made in a pressure cooker?
Yes, but the real taste comes from cooking on low flame. The cooker saves time but the taste may be slightly different.