Nihari is a traditional Pakistani dish that has become popular throughout Pakistan and India. With this nalli nihari recipe, you can prepare regal food in the comfort of your own home. Nihari is regarded as the national dish of Pakistan. Serve with homemade fresh naan for a delectable feast.
Nalli nihari, a stew made with slow-cooked lamb and a variety of spices, is a delectably smooth dish that originated in the royal kitchens of the Mughals. Even though it takes 3–4 hours to cook this nihari dish, you are sure to receive a flavorful nihari when using this Nihari masala.
One of the foods that can stand on its own is Nihari. The meat is incredibly tender and has a strong spice flavour. Ginger and coriander are used as garnishes. You can be sure that everyone will like this meal.
People use nihari masala packets, but making your own could be easier. You'll learn exactly how to do that by following this recipe. Never again you will require store-bought. Even better, grind a lot of this Nihari masala and keep it in a mason jar. It can last up to three months.
Traditionally, shank pieces are used to make Nihari. You might use beef, lamb, or mutton. whatever fits you best. However, it's important to use the bones because they're what give the stew its flavour. Boneless meat wouldn't really work with Nihari.
Let's start the recipe!
Ingredients:
Preparing Nihari Masala:
1 tbsp of Fennel Seeds (Saunf)
1 tbsp of Cumin Seeds (Zeera)
1 tbsp of Coriander Seeds
1 tbsp of Peppercorn
1- inch Cinnamon (Dalchini)
2 Black Cardamom (Bari Elaichi)
5 Green Cardamoms (Elaichi)
7 Cloves (Long)
2 Bay Leaf (Tez pat)
Preparing Gravy:
1 kg meat (Lamb/Mutton/Beef)
1 Onion
200 ml Oil
1 tsp Ginger Paste
1 tsp Garlic Paste
1 tsp Chilli Powder
1 tsp Turmeric Powder
1 tsp Salt
50 gm Wheat Flour
100 ml Water
Coriander/Cilantro (For Garnishing)
Ginger (For Garnishing)
2 Green Chillies ( For Garnishing)
Method:
~Heat the oil in a pan over medium heat until it is hot.
~Add the ginger and garlic pastes, and then cook on medium heat for a few minutes.
~Add meat in it and cook it until it changes colour.
~Roast the fennel seeds, cumin seeds, coriander seeds, black cardamom, black peppercorns, cinnamon, green cardamom pods, cloves, and bay leaves.
~Now grind the roasted fennel seeds, cumin seeds, coriander seeds, black cardamom, black peppercorns, cinnamon, green cardamom pods, cloves, and bay leaves to a fine powder while the meat is cooking.
~Add chilli powder, turmeric powder, salt and the ground Nihari Masala in the pan and give it a good mix.
~Cook it for 5 minutes and keep stirring.
~Add 750ml water and cover it, let it cook for an additional 2 hours on low heat until the meat is tender. (You may add more water if needed)
~In a separate bowl, combine the wheat flour and 100 ml of water to form a smooth paste. This flour mixture acts as a thickening agent; if you want to thicken it more, add more flour.
~Add the flour mixture to the pan, cover it with a lid, and cook it over low heat for 30 minutes.
~Warm up the oil in a different pan over medium heat until it is hot.
~Onions should then be added and fried until they are browned.
~In serving bowl, take out the delicious Nihari and garnish it with finely chopped coriander/cilantro, green chili, ginger and fried onions.
*Enjoy with naan on the side!
*Have you ever tried this delicious recipe? Do let us know in the comments section.
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