Tasty Mutton Nihari Pakistani Food Recipe is a deliciously smooth flour based stew with slow-cooked mutton and a myriad of spices. This mutton nihari recipe takes -4 hours to cook but it’s easy to put together. To get the best flavor, the mutton is cooked on very low heat for up to 4 hours. It is also called the Pakistani Healthy Breakfast recipe. Because this recipe is very common and famous in Pakistan. Nihari also like in India and other countries too.
Traditionally Nihari was cooked all night and then served to the Mughal Kings of Delhi in breakfast after the morning prayers. And also eat in Pakistan as a breakfast.
About My Experience:
From the royal kitchens of the Mughals, the dish has now crossed all borders of region, religion, and course. However, since it takes a long time, almost 5 hours, to cook Nihari, it is mostly reserved for special occasions like Eid dinners and other festivities.
The first time I had Nalli nihari was after my marriage when I was exploring the world of non-vegetarian cuisine. I was told it was one of the dishes that has converted many vegetarians. I loved the nihari stew and I could see how between Sikander and daddy the whole 1/2 kg mutton nihari was finished in just one meal. That meant I had to learn how to make nihari.
About Nihari Masala:
Just like garam masala, Nihari masala is a mix of whole aromatic spices. The whole spices like cardamom, fennel, cloves, nutmeg, dry ginger, etc are roasted and then ground to a powder. The masala mix is best when prepared fresh but you can make it in larger quantities and store it in an airtight container. The homemade nihari masala keeps well for up to 6 months and can be used for cooking other vegetarian and non-vegetarian curries as well.
How To Make Tasty Mutton Nihari Pakistani Food Recipe Step By Step Instructions:
- 1 kilogram of Mutton, preferably shank portion (cut into 8 to 10 pieces only)
- 4 tablespoon of Ghee or cooking oil
- 2 medium-size onions, finely sliced
- two tablespoons of Ginger & Garlic Paste
- Salt to Taste
- 3 tablespoons of Coriander Powder
- 1/2 tablespoon of Turmeric Powder
- 3 tablespoons of Wheat Flour or all-purpose flour
- 3 tablespoons of Nihari Masala powder
How To Make Nihari Masala:
( you can use pack nihari masala as your choice):
- Cumin Seeds (1 tbsp)
- Fennel Seeds (2 tbsp)
- Dry Ginger (1 tbsp)
- Green Cardamoms (5 to 6 )
- Black Cardamoms (2 to 3 )
- Cloves ( 4 to 5)
- Bay Leaf ( 1 leaf)
- Cinnamon stick ( 1 inch)
- Black Peppercorn (8 to 10)
- Grated Nutmeg (1/4 tsp)
For Garnish To Nihari:
- Ginger, cut into the julienne
- Coriander leaves
- Lime or Lemon Juice
- Chat Masala Powder
- Chopped Green chilies
To Make Nihari Masala:
- To make your own Nihari masala from scratch, dry roast all the whole spices for the masala; cool; and grind them to a fine powder.
To Make Nihari Curry:
- Heat Ghee (you can use oil as well but ghee makes it tastier) in a deep bottom stockpot.
- Once the ghee is hot, add the sliced onions and fry till they start to turn brown.
- Add mutton pieces, ginger paste, garlic paste, coriander powder, turmeric powder, and salt.
- Mix well to coat the mutton in ghee and spices. Sauté for 5 mins.
- Add the nihari masala and 8 cups of water.
- Mix well, cover, and cook on very low heat for about 4 hours until the meat is tender.
- Keep checking in between.
- The way to know that the meat is cooked is when it breaks easily with a wooden spoon.
- Dissolve wheat flour in half a cup of water such that there are no lumps.
- Slowly add it to the gravy.
- Stir to mix it well in the gravy and let it simmer for another 10-15 mins till the gravy thickens.
- Sprinkle some lime juice and garnish with ginger strips and fresh coriander leaves.
- Serve hot with Naan, Paratha, & chapattis