Nihari Recipe

Method9 steps · about 2 hr 50 min

1. 1

   Step 1: Toast the chosen whole nihari spices over low heat for 3–5 minutes until aromatic and crunchy, then cool. Use 3 inches Ceylon cinnamon or 1 inch cassia. Choose optional dried galangal or ⅓ tsp ground ginger. Keep dried rose petals separate and warm them briefly only if using that route; otherwise reserve the alternative rose water for finishing.

   Uses 2–3 bay leaves · 1½ tbsp coriander seeds · 1 tsp black peppercorns · 3 inches Ceylon cinnamon or 1 inch cassia · 6 whole cloves · 1 black cardamom · 8 green cardamom · ¾ tsp caraway seeds

   
2. 2

   Step 2: Grind the cooled spice mixture finely without the rose petals. Reserve exactly 2 tbsp in a separate covered bowl. Then blend the warmed rose petals into all remaining powder, if using them. Keep these two portions separate.

   Uses same chosen whole/powder spices, culinary rose petals kept separate · only petal route, same petals

   
3. 3

   Step 3: Heat the ¼ cup ghee in a deep pot and sauté the 250 g onions until light golden. If choosing mustard oil instead, heat it to its smoking point, then lower the heat before continuing. Add the ½ kg bone-in lamb or goat and sauté over medium heat for 6–7 minutes.

   Uses ½ kg bone-in mutton (lamb or goat) · ¼ cup ghee · 250 g onion

   
4. 4

   Step 4: Add the cooking ginger (¾ tbsp) and garlic (¾ tbsp) to the onion-meat base and sauté for 1 minute. Lower the heat, then add turmeric (½ tsp), initial chili powder and the first 1 tsp from the 1½ tsp salt supply. Add only the plain 2 tbsp masala reserved in step 2.

   Uses ¾ tbsp ginger · ¾ tbsp garlic · 1½ tsp Kashmiri red chili powder · ½ tsp turmeric · first one teaspoon from 1½ tsp salt · extra chili only if more heat is wanted · only two tablespoons reserved before rose petals were ground in; not half the variable yield · same half kg chosen lamb/goat and quarter cup fat

   
5. 5

   Step 5: Add the first 5 cups from the 5–6 cup hot cooking-water supply and stir. Bring gently to a boil, cover and braise until fork-tender and the meat releases easily from the bone: about 1 hour 45 minutes over medium heat or 2 hours 45 minutes over low heat, depending on the meat and cookware. Add only the remaining up to 1 cup hot water as needed. Reserve the separate cup cold slurry water for step 6.

   Nihari braise to tenderness · 105 minUses first five cups hot cooking water, only remaining one cup from same stock if needed · same first masala portion and one teaspoon salt

6. 6

   Step 6: Once the meat is tender, mix the ¼ cup atta, optional ½–¾ cup yogurt and all remaining masala from step 2 in a bowl. Start with ½ cup of the separate cold slurry water (1 cup), then gradually add its remaining ½ cup to form a smooth, lump-free slurry. Stir gently into the cooked nihari.

   Uses ¼ cup wheat flour · ½–¾ cup plain yogurt · 1 cup water · all remaining ground mix after reserving two tbsp; rose petals only on the chosen petal route · same cooked meat in hot cooking water, not fresh meat

7. 7

   Step 7: Bring it to a boil. Cover and simmer for 30 mins, until thick, yet of pouring consistency or traces of fats are visible over the nihari. If it is runny, cook on a high heat uncovered to evaporate little liquid.

   Simmer to thicken · 30 minUses same batch with separate cold water and remaining masala

8. 8

   Step 8: Taste the thickened nihari and add only the remaining ½ tsp from the original salt supply, followed by extra salt if still needed. Garnish with the separate 1-inch julienned ginger (1 inch), coriander and sliced green chilies (2). If you omitted the dried rose petals, add the alternative 1 tsp rose water now. Optionally pour over the separate extra tablespoon heated ghee (1 tbsp) or butter.

   Uses only remaining half teaspoon from 1½ tsp salt · 1 inch ginger · ¼ cup coriander leaves · 2 green chilies · 1 tsp rose water · 1 tbsp ghee · extra salt only if remaining ½ tsp finishing stock is insufficient · same batch after thirty minutes slurry simmering

9. 9

   Step 9: Add juice from the large lemon (1) to taste and serve the finished nihari with prepared bread.

   Uses 1 lemon · same batch, finish with lemon juice