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Mutton Nihari Recipe

Mutton Nihari Ingredients:

  • Mutton Nihari Recipe
    Mutton Nihari Recipe

    Mutton – 1 kg

  • All purpose flour (Maida) – 2 tablespoons dissolved in 1/4 cup of water
  • Turmeric powder – 1/2 teaspoon
  • Cinnamon stick – 1
  • Bay leaves – 2
  • Cardamom – 2
  • Cloves – 8
  • Garam masala – 2 tablespoons
  • Ginger garlic paste – 2 tablespoons
  • Chilli powder- 1 tsp
  • Coriander powder – 1 tsp
  • Yogurt – 3 tablespoons
  • Ghee or cooking oil – 1/2 cup
  • Nutmeg – Few pinches

Spice masala:

  • Make it as a powder
  • Fennel seeds – 2 tablespoons
  • 1/2 teaspoon whole black peppercorn
  • 1/2 teaspoon cumin seed
  • Ingredients For Garnishing:
  • 1 Onion fried to brown
  • 2 Green chillies chopped
  • 2 Ginger strips sliced
  • 3 tablespoons coriander leaves chopped

How to make Mutton Nihari

  • Clean the mutton and cut into medium pieces. Heat oil in a pan and add bay leaves, cloves, cinnamon stick and ginger garlic paste. Add the mutton and fry for 2 to 3 minutes. Now add red chilli powder, coriander powder, turmeric powder, yogurt, garam masala and fry until the oil separates. Add the nutmeg, cardamom, spice masala and 3 cups of water and cook on low heat for 3 to 4 hours. Finally, add the flour and cook for about 10 minutes. Garnish with coriander leaves, ginger, onions and green chillies. You can serve mutton nihari with chappati, naan or rice. Mutton Nihari is a delicious pakistani dish served to please guests. Hope you find this mouth watering Mutton Nihari recipe useful and do not forget to post how it turned out in the comments section given below. Pakistani food recipes are absolutely amazing especially the dishes with mutton as the main ingredient.
  • Mutton Nihari is ready to serve.

Nihari Gosht Recipe

Nihari Gosht ingredients

  • Nihari Gosht Recipe
    Nihari Gosht Recipe

    1 kg (2.2 lb) Lamb with bones, cut into small pieces

  • 2 tbsp (30 g) 1 oz Ghee
  • 1 Onion, sliced
  • 2 Cinnamon (dalchini), 1 inch sticks
  • 2 Bay leaves (tej patta)
  • 1 Onion, chopped
  • 3 Black cardamom (badi elaichi)
  • 5 Cloves (laung)
  • 2 tsp (3 g) Coriander (dhaniya) powder
  • 1 tsp (2 g) Red chilli powder
  • 1/2 tsp (1 g) Turmeric (haldi) powder
  • 2 1/2 tsp (15 g) Garlic (lasan) paste
  • 2 inch piece Ginger (adrak) paste
  • Salt to taste
  • 1 cup (200 g) 7 oz Yoghurt (dahi), beaten
  • 1 tsp (3 g) Refined flour (maida)
  • 2 tsp (6 g) Gram flour (besan)
  • 1 tsp (2 g) Garam masala
  • 1/2 tsp (1 g) Mace (javitri), powdered
  • 1 tsp (2 g) Aniseed (saunf), powdered
  • 5 Green cardamom (choti elaichi), powdered
  • a few strands Saffron (kesar)
  • 1 tbsp (15 ml) Lemon (nimbu) juice
  • 4 tbsp (32 g) 1 oz Green coriander (hara dhaniya)
  • 2 tsp (10 ml) Vetivier (kewda) essence (optional)

How to make Nihari Gosht

  • Heat the ghee in a pan; add the sliced onion, cinnamon sticks, and bay leaves; saute on medium heat until golden brown. Add the lamb, chopped onion, black cardamom, and cloves; cook till the liquid has evaporated.
  • Add the coriander powder, red chilli powder, turmeric powder, garlic paste, ginger paste, and salt; saute until the oil separates.
  • Add the yoghurt and bring the mixture to the boil. Reduce heat to medium and cook for about 15 minutes.
  • Add 2 cups water and bring to the boil again, cover and simmer, stirring occasionally, until the lamb is tender. Remove the lamb from the gravy and keep aside.
  • Heat 1 tbsp ghee in a pan; add the refined flour and gram flour; saute on low heat, stirring constantly until light brown. Stir in the gravy. Strain the thick gravy through a soup strainer, reheat the gravy and bring to the boil.
  • Add the lamb, garam masala, mace powder, aniseed powder, green cardamom powder, saffron, and lemon juice; mix well and cook on low heat for 30 minutes.
  • Vetivier essence is added just before serving, but it is optional.
  • Garnish with green coriander and serve with tandoori roti
  • Nihari Gosht is ready to serve.

Lamb Nihari Recipe

Nihari Lamb Ingredients

  • Lamb Nihari Recipe
    Lamb Nihari Recipe

    Ghee: ½ Cup

  • Lamb leg shank half (Thigh with round bone): 2 Pounds cut about 1 to
  • long pieces
  • Onions: 2 cups, Chopped and then ground in a processor or blender
  • Sea Salt: ¾ teaspoon or to taste
  • Ground Cayenne pepper: 1 to 2 teaspoons adjust to your taste
  • Garlic: 8 to 10 Large Cloves Peeled chopped or minced
  • Ginger: 1″x1″ Peeled chopped or minced
  • Turmeric powder: ½ teaspoon
  • Bay leaves: 3
  • Yogurt: ¼ Cup
  • Maida: ½ teaspoon
  • Water: 5 Cups See cooking method

Dry spice Nihari Mix

  • Fennel Seeds: 2 Tablespoons Cracked
  • Cumin seeds: ½ teaspoon Cracked
  • Black Cumin seeds (Shahi Jeera): ½ teaspoon cracked
  • Nigella (Kalonji): ½ teaspoon cracked
  • Dry ginger powder: ½ teaspoon
  • Black Cardamom seeds: 2 teaspoon cracked
  • Black peppercorn: 1 teaspoon cracked
  • Cinnamon stick 3″x¼” size: 1 broken cracked
  • Cloves: 1 teaspoon cracked
  • Nutmeg: ¼ of a small size grated
  • Mace (Javitri): 3 leaves
  • Degi Mirch: 2 teaspoons

Broth Thickener

  • All purpose flour (Maida): 3 Tablespoons
  • Water: ½ cup

Bhagar

  • Ghee: 2 Tablespoons
  • Onion: 4 slices thin
  • Whole Cayenne pepper 4

Garnish

  • Fresh Cilantro: ¼ cup Chopped
  • Scallions: 2 Chopped
  • Serrano: 3 Cut in half vertically. Remove seeds and white membrane to reduce heat to taste. Chop
  • Ginger: 1″x2″ Peeled cut into thin matchsticks
  • Radish: 1 Cup cut in half. In India Mooli is cut as sticks
  • Lime: 2 Cut into wedges

How to make Nihari Lamb

Prepare Dry Spice Mix

  • The spices are NOT dry roasted. Spices are NOT ground to a powder. The spices are cracked using a mortar and pestle. You can use a food processor to crack spices in the ‘Pulse’ mode for 2 or 3 short cycles. Long cooking time requires the spices to be cracked or ground coarse to slowly infuse the aromas. Crack the spices and set aside.

Pre-cook (6 to 8 hours)

  • Heat ghee in heavy bottom pan. Brown meat. Remove with slotted spoon and set aside
  • Add onions, salt and cayenne pepper. Sauté about 5 minutes till moisture is gone and onions start to turn brown.
  • Add garlic, ginger, Turmeric, bay leaves. Sauté about 90 seconds
  • Turn off heat. Stir Maida in to yogurt and mix well. Add yogurt Maida mixture to sauté. Stir well till yogurt is blended. Turn the heat back on. This process is required to prevent yogurt from curdling.
  • Add spice mix and stir well
  • Add Lamb. Add water, the meat must be submerged in water, water must top meat by about ¾”. Bring it to a boil. Cover with a tightly fitting lid. Turn down heat to lowest simmer.
  • Simmer meat at low temperature (185º F to 194º F) overnight for about 8 hours. At the end of overnight cooking, the meat must be extra tender. The marrow must have fallen out of the bones and dissolved in the broth, leaving a white hollow space in the bones.

Thicken Broth (20 minutes)

  • Mix water and flour to make slurry. Make sure there are no lumps
  • Add slurry to the dish being cooked. Stir well. Cook for 20 minutes

Bhagar (15 minutes)

  • Heat ghee in a separate frying pan.
  • Add onions till they are browned (caramelized)
  • Add whole cayenne peppers. Fry about 30 second
  • Transfer contents to the main cooking pot.
  • Cook for 15 minutes. Turn off heat

Garnish

  • Stir in Cilantro
  • Serve the rest of the garnish on-side
  • Lamb Nihari is ready to serve.

Shan Nihari Recipe

Shan Nihari Ingredients

  • Shan Nihari Recipe
    Shan Nihari Recipe

    1kg Beef/Mutton/Chicken, cut into 4-6 large pieces

  • 11/2kg Knuckle/Marrow Bones
  • 250g Ghee/Oil
  • 100-150g Wheat Flour (ferina)
  • 1 Onion, finely sliced
  • 1/2tsp Garlic Paste
  • Shan Nihari Curry Mix

How to make Shan Nihari

  • In a large pot, heat 150g of ghee, add the garlic, stir and add the meat, bones and Shan Nihari Mix. Fry for a few minutes and add 10 glasses water.
  • Cover and cook on a very low heat until the meat is tender. (For beef 6-8 hours, for mutton 4-6 hours).
  • Mix the flour with 3 cups of water and add this gradually to the meat juices, stirring constantly to mix evenly. Remove the bones and cook on a high heat for 15 minutes.
  • Heat the remaining ghee and cook the sliced onion until golden brown.
  • Add the onions to the Nihari, cover and simmer for 30 minutes on a low heat.
  • Shan Nihari Recipe is ready to serve.
  • Serve garnished with finely chopped green chillies, ginger and lime juice, accompanied by hot naan breads.

Chicken Nihari Recipe

Chicken Nihari Ingredients:

Chicken Nihari Recipe
Chicken Nihari Recipe

  • 1/2 kg Beef
  • 1/2 tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1 tsp Ginger paste
  • 1 tsp Pepper
  • 1tsp Chili powder
  • 4 tbsp Oil
  • 3 tbsp Flour
  • Salt to taste

Spice mix:

  • 2 tsp Fennel seeds
  • 2 Small cardamom pods, seeds
  • 2 Whole black cardamom pods
  • 2 tsp Coriander seeds
  • 1/2 tsp Whole black peppercorns
  • 1/2 tsp Cumin seeds
  • 10 Cloves
  • 1 Cinnamon stick
  • 1 Bay leaf
  • 1/4 tsp Nutmeg
  • Onion slices, coriander, ginger and green chilies for garnishing

How to make Chicken Nihari:

  • Take a heavy based pot and heat oil.
  • Fry the meat a little.
  • Mix salt, chili powder, turmeric, coriander powder, pepper and ginger paste.
  • Pour a little water.
  • Mix flour in half cup of water.
  • Add this mixture to the meat and boil it.
  • Grind all the spice mix until powdery fine.
  • Add this to the meat.
  • Add 3-4 cups of water cover and leave it to tenderize over very low heat.
  • It will take about 5 – 6 hours for chicken and more if using beef.
  • Fry some onion slices in oil until golden brown.
  • Garnish the Nihari with it.
  • Fresh coriander, ginger and green chilies can also be used for garnishing.

Beef Nihari Recipe

Beef Nihari Ingredients:

Beef Nihari Recipe
Beef Nihari Recipe
  • Beef …………………1/2 kilo
  • (Ask for Nihari meat at the desi butcher shop.)
  • Salt…………………..To taste
  • Pepper ………………1 tsp
  • Haldi powder………..1/2tsp
  • Dhuniya powder ……1 tsp
  • Oil …………………….4 tbs
  • Flour (maida) ……….3 tbs
  • Ginger paste…………1 tsp
  • Grind together the following:
  • Saunf ………………….2 tsp
  • Black pepper…………1/2 tsp
  • Zeera, …………………1/2 tsp
  • Seeds of 2 small illaichi
  • Cloves …………………10
  • Bari illaichi ……………2
  • Cinnamon …………….1 stick
  • Bay leaf ………………1
  • Jaifal……………………1/4 tsp

How to make Beef Nihari:

  • Put oil in a pot.
  • Add meat and fry it a little.
  • Add salt,chili powder,haldi powder,dhuniya powder and ginger paste.
  • Mix well.Add a little water.
  • Dissolve the flour in half a cup of water and add this to the meat and bring to boil.
  • Put all the grinded spices in a fine cotton cloth bundle
  • and add to meat.
  • Add 3-4 glasses af water,cover and leave to tenderize on very low flame.
  • When meat has softened remove the bundle of spices and make the curry into desired consistency.
  • Garnish–Fry some onion slices in a litle oil til golden brown and add to Nihari.
  • Also garnish with fresh dhuniya, ginger and green chilies.

Bong Nihari Recipe

Bong Nihari Ingredients:

Bong Nihari Recipe
Bong Nihari Recipe
  • Meat (Bong) 1 Kg
  • Onion 1 Cup
  • Ginger garlic paste 2 TBsp
  • Oil 1/2 Cup
  • Saunf ground 2 TBsp
  • Dhani freshly ground 2TBsp
  • Red chilli poder 2 TBsp
  • Haldi 1 tsp
  • Salt 1 tsp
  • Water 1 Jug
  • Aata 1/2 Cup
  • Garam masal Powder 1 TBsp

To garnish:

  • Corriander leaves
  • Mint leaves
  • Green chillies
  • Ginger slices

How to make Bong Nihari:

  • Heat oil. Fry onion in it to golden brown. Saute ginger garlic paste in it. Add saunf powder, dhania powder, red chilli powder, haldi, salt. Mix. Saute little. Add Bong. Saute & add water.
  • Cook for 3-4 hours on low heat, until meat is tender very well.
  • Then before serving, add aata mixed in water. Keep mixing. Sprinkle garam masala powder. Again cover lid & cook for 15 minutes.
  • Garnish with Coriander leaves, Mint leaves, Green chillies, Ginger slices.
  • Serve with Naan

Nahari Gosht Recipe

Ingredients:

  • Lamb with bones, cut into small pieces 1 kg
  • Ghee 2 tbsp / 30 gm
  • Onion, sliced 1
  • Cinnamon (dalchini), 1” sticks 2
  • Bay leaves (tej patta) 2
  • Onion, chopped 1
  • Black cardamoms (badi elaichi) 3
  • Cloves (laung) 5
  • Coriander (dhaniya) powder 2 tsp / 3 gm
  • Red chilli powder 1 tsp / 2 gm
  • Turmeric (haldi) powder 1/2 tsp / 1 gm
  • Garlic (lasan) paste 21/2 tsp / 15 gm
  • Ginger (adrak paste) 2” piece
  • Salt to taste
  • Yoghurt (dahi), beaten 1 cup / 180 gm
  • Refined flour (maida) 1 tsp / 3 gm
  • Garam flour (besan) 2 tsp / 6 gm
  • Garam masala 1 tsp / 2 gm
  • Mace (javitri), powdered 1/2 tsp / 1 gm
  • Aniseed (saunf), powdered 1 tsp / 2 gm
  • Green cardamoms (choti elaichi), powdered 5
  • Saffron (kesar) a few srtands
  • Lemon (nimbu) juice 1 tbsp / 15 ml
  • Green coriander (hara dhaniya) 4 tbsp / 100 gm
  • Vetiver (kewda) essence (optional) 2 tsp / 10 ml

Directions:

  • Heat the ghee in a pan; add the sliced onion, cinnamon sticks, and bay leaves; sauté over medium heat until golden brown. Add the lamb, chopped onion, black cardamoms, and cloves; cook till the liquid has evaporated. Add the coriander powder, red chilli powder, turmeric powder, garlic paste, ginger paste, and salt; sauté until the oil separates. Add the yoghurt and bring the mixture to the boil. Reduce heat to medium and cook for about 15 minutes.
  • Add 2 cups water and bring to the boil again, cover and simmer, stirring occasionally, until the lamb is tender. Remove the lamb from the gravy and keep aside. Heat 1 tbsp ghee in a pan; add the refined flour and gram flour; sauté over low heat, stirring constantly until light brown.
  • Stir in the gravy. Strain the thick gravy through a soup strainer, reheat the gravy and bring to the boil. Add the lamb, garam masala, mace powder, aniseed powder, green cardamom powder, saffron, and lemon juice; mix well and cook on low heat for 30 minutes. Vetiver essence is added just before serving, but it is optional.
  • Garnish with green coriander and serve with tandoori roti or badshahi naan.

Preparation Time: 30 min
Cooking Time: 1 hour
Serves: 6

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