Serving = 5-6 persons
Ingredients,
List 1
- mutton 1/2 kg (with bones meat or boneless meat)
- mutton bones 250 gm
- onion 3 medium
- oil or ghee 3/4 cup
- fennel seeds (sonf) 1-1/2 tbsp
- whole dry ginger 1 medium piece
- garlic paste 1 tbsp
- ginger paste 1 tbsp
- Kashmiri red chili powder 2 tbsp (use red chili powder if you don’t have kashmiri red chili powder)
- salt 1 tsp or as required
- wheat flour 4 tbsp
- garam masala powder 1 tbsp
- chicken cube 1 (for rich gravy, if you don’t use it, don’t add it)
List 2 fresh vegetables for serving
- lemon
- fresh coriander
- green chili
- ginger
- brown fried onion
Directions,
2. now add bag of spices ,stir for 30 seconds .
3. add meat when onions starts to brown and stir it.
4. Stir it until you see light brown onions in pan.
2. now add 2 tbsp kashmiri red chili powder, and 1 tsp salt ,stir for 15 seconds don’t burn the spices.
3. now add 1-1/2 liter water in it ,let it boil and with lid, cook it on low heat for 2 hours or until meat is nicely tender. all these steps are really important in making this nihari, if you add all ingredients and cook them with out these steps, your nihari will complete but it will not get perfect taste and aroma we want.
then make fine paste of it with 1 or 1/2 cup of water . make sure there are no lumps in it, if you feel lumps strain it.
add 1 tbsp garam masala powder and 1/4 tsp nutmeg powder in 1/4 cup water mix well, ad this in nihari , mix and immediately cover with lid, turn of the heat now and let it cover for at least 2 hours… after that its ready to eat….
Usually nihari tastes best after 1 day of making this so always make it 1 day before.
