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Nihari
Nihari is a North Indian stew made from slow-cooked meat with spices. It is one of the most loved traditional breakfast in Old Delhi and parts of Uttar Pradesh. Chef Ranveer Brar shares the recipe.
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Serves

2-3

Cooking Time

130 Min

Meal Type

curry

Preparation Time

40-45 Min

Difficulty

Medium

INGREDIENTS

  • 400 ml mustard oil
  • garlic water as required
  • 4 - 5 onions
  • 500 gm mutton
  • salt
  • 2 tbsp turmeric
  • 1 tbsp red chilli powder
  • 2 tbsp coriander powder
  • 2 cups yoghurt
  • water
  • 2 bay leaves
  • 1 cinnamon stick
  • 3 black cardamoms
  • 1 - 2 green cardamoms
  • 1 nutmeg
  • 1 tbsp flour
  • 1 tbsp kewra water
  • 1 tsp nihari masala
  • lemon
  • onion
  • coriander leaves

PREPARATION

  1. 1

    Heat mustard oil in a pot. Sprinkle garlic water and add chopped onions, meat and saute.
  2. 2

    Add salt, turmeric, red chilli powder, coriander powder, yoghurt, water to the mutton and cook.
  3. 3

    Heat mustard oil in a pan and sprinkle some garlic water in it. Add bay leaves, cinnamon stick, black cardamoms, green cardamoms, nutmeg and saute. Pour the tempering in the meat mixture and mix well.
  4. 4

    Cover the pot with aluminium foil and cook the nihari for 90 to 120 minutes.
  5. 5

    To thicken the nihari, mix flour, kewra water, nihari masala and water to form a mixture. Pour it in the nihari and cook.
  6. 6

    Nihari is ready. Serve it with lemon wedges, onions and coriander leaves.
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