Recipe Name – Mutton Nihari
Introduction – Nihari is a slow cooked stew from Indian subcontinent. Nihari word comes from the word Nihar which means Day because Nihari is actually consumed in the breakfast. This recipe is extremely rich and warm in nature and can be made using Beef, Mutton or chicken. It is my personal guarantee that this recipe is one of the best, authentic, restaurant style nihari recipe you will ever find. So let’s get started.
What all do we need?
- 1 kg mutton (big piece 5-6 inches) – Preferred leg (shank) meat
- ½ kg bone marrow & knuckles (nalli)
- 100 gm wheat flour
- 60-70 gm Nihari Masala (refer our home made Nihari Masala recipe link below)
- 2 liter water
- 2 tablespoon ginger paste
- 2 tablespoon garlic paste
- 1 cup oil
- Rogan (Cooked oil/Ghee mixed with Kashmiri Red Chili)
- Chopped Green coriander
- Chopped green chilies
- Ginger Julienne
- Fried onion
- Lemon Juice
- Heat oil in the big cooking vessel and add mutton.
- Fry mutton little bit for minute or two and then add Nihari masala, ginger garlic paste and half of the wheat flour mixed in water.
- Mix everything really well and fry for 2 -3 minutes and then add water and salt (as per taste).
- Now cover the vessel and let the nihari simmer undisturbed on the low flame for 3 hours.
- After 3 hours, add rest of the wheat flour mixed with water and mix. Taste nihari at this point for salt.
- Cover again and let it simmer on low heat.
- After 30 minutes, uncover and check nihari to scrape the bottom of the pan using spatula as nihari will stick due to wheat flour in it.
- Cover again and let it simmer on low heat for another 30 minutes. So total 4 hours.
- Due to addition of wheat flour oil in the nihari will mix with gravy so we need to prepare Rogan (oil mixture) for garnishing of nihari at the time of serving it.
- Heat oil or ghee in the pan and then let it cool down. Now mix Kashmiri red chili in this oil or ghee for color. Rogan for garnishing is ready.
- Before serving Nihari garnish it with Rogan, chopped green coriander, chopped green chili, Ginger Julienne, lemon juice & fried onion.
- Authentic mutton Nihari is ready to be served hot with Khamiri roti, naan, rumali roti or normal roti. Enjoy!
- You can use exactly the same recipe for Beef and chicken Nihari as well.
- If you are using beef, time taken for cooking Beef Nihari will be 6 hours and for chicken 3 hours.
Click on the link below for Authentic Homemade Nihari Masala: