OLD DELHI STYLE MUTTON NIHARI
Nihari is a sumptuous and savoury meat-based stew containing shank meat and bone marrow that is renowned in the streets of Old Delhi, Lucknow, Hyderabad, and other foodie-favourite places for nonvegetarian lovers. It is commonly made in households as well, and each kitchen brings its own magic to this preparation which continues to be enjoyed after 300 years.
EarthSpice Nihari Masala is an essential ingredient in the perfect nihari that retains the authentic, old-world charm of this dish and yet makes it unique. Our product takes the best of home-style and professional recipes and puts them together with expertise and love. Enjoy the deliciousness of nihari with EarthSpice Nihari Masala.
- Prep time: 15 minutes
- Cook time: 2 hours
- 4 servings
|Onions, medium chopped
|EarthSpice Nihari Masala
|Ginger- Garlic Paste
|Salt to taste
|Ground Flour (Besan)
- In a pressure cooker, take 200-250 ml oil and bring the heat to medium-high. After that, add your medium sliced onions for stirring in the cooker for 2 minutes. A golden-brown colour of the onions indicates that you are ready to add the mutton.
- Put in the muton pieces. Turn them around and stir well over the fried onions so that they can absorb the colour and flavour. When you have done so for 1-2 minutes, check if the colour of the meat has changed.
- Next, add the ginger-garlic paste and mix again until well-roasted.
- It is time to add EarthSpice Nihari Masala to get set towards the perfect nihari. You can increase the amount of masala according to your own spice preference.
- Stir over medium to high heat until the aromas of the masala are released. The oil should come off separately from the masala.
- Pour 4 glasses of water to the cooker and stir and rotate properly. Add salt as per taste (1 tbsp recommended)
- Set the cooker aside on medium heat for 7-8 whistles to ensure that the mutton is boiled down thoroughly and acquires an incredibly soft and tender texture which is perfect for a stew. After you take the cooker off the heat, leave it at room temperature to release its pressure.
- While the cooker is set aside to depressurize, make a paste of ground flour (besan). Do this by taking a large skillet (kadhai) and fry the ground floor in it until it gives off its aroma. Turn off the heat and transfer it to a deep bowl and leave aside.
- When the ground flour has cooled, mix with 1-2 tbsp of water as required to make a medium-thick and consistent paste.
- Open the pressure cooker and skim the oil on the top layer of the stew. This oil should be kept in a separate bowl for serving top of the finished nihari.
- Bring the stew to a boil and then add the besan paste. Stir and cook for 15-20 minutes, then cover the cooker and leave it.
- The longer you leave the stew to absorb and circulate its flavours, including the distinctive nihari taste from EarthSpice Nihari Masala, the better the result. 30-45 minutes is recommended.
- Use the oil that you skimmed in Step 10 to pour on top of the finished nihari that you may serve in a plate or bowl as a standalone dish or paired with Indian breads.
Serve piping hot with lemon, green chillies, onions on the side. Your delicious nihari made with EarthSpice Nihari Masala is now ready to serve!
VARIATIONS AND SUBSTITUTES
- Hyderabadi Paya Nihari and Awadhi Khaas Nihari are variations that you can explore
- Chicken and other meats can also be added instead of mutton.
READY TO SERVE
- Check that the mutton is tender by piercing it with a fork/knife. It should have a soft, melting texture.
- The nihari stew should be thick and consistent.
1 Serving: Total Calories 413, Total Fat 25 g (38% DV) Saturated Fat 5 g (25% DV), Cholestrol 0 mg (0% DV), Sodium 98 mg (4% DV), Potassium 707 mg(20% DV), Total Carbs 9 g (3% DV), Dietary Fiber 2 g (8% DV), Sugars 0 g, Protein 38 g (76% DV) Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.