It was EID today and I was really hoping some of my Muslim friends would definitely invite me for a lavish dinner, but fortunately unfortunately no one did. So I thought of treating myself with some home-made Mutton Nihari. Immediately went out and bought some Mutton from the market and started the process. Watched a few YouTube videos, read a few blogs and made it according to my understanding and taste. Undoubtedly it turned out really well so thought of sharing the perfect recipe so that I can myself refer to this later again and also for my readers too. You can even make it with Beef/Buff also, that will taste even better. If using Chicken, the cooking time would be 1/4th of what mentioned in the recipe and water required will be half. Since my daughter only likes Chicken I had to make both the versions.
Ingredients:
For Nihari Masala:
- 1tsp cumin seeds,
- 1tsp black pepper,
- 2tsp fennel seeds,
- 1tsp cloves,
- 2 dried whole red chilli,
- 10 cardamom,
- 4 black cardamom,
- 1 inch cinnamon stick,
- 2 threads of mace,
- 1/2 nutmeg,
- 1 star anise,
- 2 tsp anardana,
- 1 tsp kashmiri Mirch for colour
For Mutton:
- Mutton from shank portion – 750gm
- Onion – 1 large about 100 gm
- Ginger Garlic paste – 2 tbsp
- Ghee or Oil – 200 ml
- Salt – 1.5 tsp
- Sugar – 1 tsp – optional
- Gram flour roasted – 2 tbsp
- Water – 4 glasses
- Ginger and Green chillies for garnishing
Recipe:
1. Make Nihari masala: 1tsp cumin seeds, 1tsp black pepper, 2tsp fennel seeds, 1tsp cloves, 2 dried whole red chilli, 10 cardamom, 4 black cardamom, 1 inch cinnamon stick, 2 threads of mace, 1/2 nutmeg, 1 start anise, 2 tsp anardana, 1 tsp kashmiri Mitch for colour – Grind everything together. Keep aside.
2. Deep fry 1 large sliced onion for birista
3. In a deep bottom kadhai or cooker heat about 200 gm Desi ghee and add 750 gm washed n dried Mutton pieces, preferably from the shank portion and cook for few minutes on high flame till they turn brown
4. Now add 2 tbsp ginger garlic paste and cook for another few minutes on medium flame
5. Add the home made Nihari masala, crushed fried onions, 1tsp sugar and salt as per taste and cook for few minutes on medium flame
6. Add 4 glasses of water let it boil and simmer the flame and cook for about 1 hour
7. Switch off the gas and let it rest for 10 minutes so the ghee floats on the top
8. Take out the floating ghee carefully as much possible and keep in a separate bowl that we’ll use later
9. Put the mutton back on gas and let it start boiling
10. Add 2tbsp roasted gram flour mixed well in a cup of water without any lumps
11. Simmer the flame and cook the Mutton again and cook for about 1 hour or till the mutton is cooked as per your preference, adjust the gravy also as per your choice
12. Now serve the Mutton in a dish or bowl and put 1 spoonful ghee that we kept aside on step 8 and garnish with sliced ginger and sliced green chillies
Tastes best with Khamiri roti or Kulcha
MUTTON NIHARI IS READY
Here’s the Chicken Nihari that I cooked specially for my daughter
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