Skip to main content

mutton nihari

Mutton  nihari


Ingredients-

  • Mutton - 1 kg
  • Roasted gram flour - 2 tbsp
  • Turmeric powder- 1/2 tsp
  • Cinnamon stick - 1
  • Bay leaves - 2
  • Cardamom- 2
  • Cloves - 8
  • Garam masala - 2 tsp
  • Ginger garlic paste - 2 tsp
  • Chilly powder - 1 tsp
  • Coriander powder - 1 tsp
  • Yogurt- 2 tbsp
  • Oil- 1/2 cup
  • Nutmeg- few pinches
Make it as a powder- 
  • Fennel seeds - 2 tsp
  • Black peppercorn - 1/2 tsp
  • Cumin seeds - 1/2 tsp
For garnishing-
  • Ginger chillies - 3. ( chopped)
  • Ginger strips - sliced
  • Coriander leaves- 3 tsp

Method-

  1. Clean the mutton and cut into medium pieces.
  2. Heat oil in a pan and add bay leaves , cloves, cinnamon stick and ginger garlic paste.
  3. Add the mutton and fry for  2 to 3 minutes.
  4. Now add red chilly powder, yogurt, garam masala and fry until the oil separates.
  5. Add the nutmeg, cardamom, spice mix and 3 cups of water and cook on low heat for 3 to 4 hours.
  6. Finally add the gram flour and cook for about 10 minutes.
  7. Garnish with coriander leaves , ginger, and green chillies.
  8. Serve hot nihari with naan or chappati.

Comments

Popular posts from this blog

Shami kabab

Shami Kabab  Ingredients- Mutton pieces ( mince) - 250 gm Chana daal - 1/2 cup ( soaked) Ginger garlic paste- 1 tsp Dry red chillies - 5-6 Onion - 1/2 cup ( chopped) Garam masala powder- 1 tsp Salt - to taste  Green coriander- 1/2 cup chopped  Green chilli- 2 ( chopped) Egg - 1 ( beaten)  Oil - for pan frying  Method- In a medium pan boil meat with daal,ginger garlic paste,red chilli and salt.cook untill meat is cooked and all the water almost gone. Now grind it in a food processor. Mix in green coriander leaves,green chilli,egg and chopped onion. Divide mix into 8-10 equal portion from into 1/2 inch thick and 2 inch round patties. Pan fry with some oil on medium heat.when kababs are brown and crispy on both sides. Garnish with salads and lemon wedges.

Gujrati Aloo

Ingredients  Poteto- 1/2 kg ( boiled) Mustard seeds- 1/2 tsp Cumin seeds- 1/2 tsp Turmeric powder- 1/4 tsp Red chilli powder - 1/2 tsp Salt - to taste Oil- 1tbsp Kari leaves - 3-4 Green coriander- 1/2 tsp ( chopped) Hing - 1 pinch Onion -1 ( chopped) Mango powder - 1/2 tsp Method Heat oil in saucepan; fry mustard seeds until they start to pop. Add the onion and continue frying on low heat until the onion turns a golden colour. Add the turmeric, cumin and chili powder, hing ,kari leaves, stir. Add the cooked potatoes and turn gently to coat well. Sprinkle with salt and mango powder. Cook only 3 -5 minutes. Garnish with green coriander.serve hot.

SHARBAT-E-KHAAS

SHARBAT-E-KHAAS ingredients- Milk - 1 glass Rooh afza syrup - 2 tsp Sugar - to taste Coconut- 1 tsp ( grated) Kewra water - 2 drops Almonds and pistachios- 2 tsp ( chopped) Method- Take milk in a bowl. Add sugar and rooh afza syrup mix well. Add coconut , kewra water and 1 tsp dry fruits.mix well. Pour  sharbat in glass and garnish with 1 tsp dry fruits. Serve cool.