Mutton Nihari
 |
| Mutton Nihari |
A rich, slow-cooked meat stew known as nihari is thickened with atta, or durum whole wheat flour prepared in Pakistan and India. Nihari can also be prepared with lamb, goat, or chicken instead of the beef that is commonly used in Pakistani variations of the dish.A rich, slow-cooked meat stew known as nihari is thickened with atta, or durum whole wheat flour prepared in Pakistan and India. Nihari can also be prepared with lamb, goat, or chicken instead of the beef that is commonly used in Pakistani variations of the dish.The Arabic root "nahar" (which means "day" or "morning") is where the term "nihari" derives from. Because it was initially eaten in the morning, this meal is also known as nihari. According to the history, it first appeared in Old Delhi, where Mughal nawabs and labourers consumed it as a source of energy.
A traditional meal called "mutton Nihari" has its roots in the northern parts of Pakistan and India. It is a hot, slow-cooked stew made with bone marrow, soft chunks of sheep or beef, and a mixture of enticing spices. Nihari is a popular meal during the winter months when it is historically relished for its comforting and hearty properties. It is often served for breakfast or brunch with hot, buttery naan or kulcha.Although making mutton nihari takes some time and patience, it is well worth it in the end. Use premium meat and cook it slowly to allow the flavours to mingle and the meat to become wonderfully soft. This is the secret to preparing a fantastic Nihari. Prior to adding the meat and other ingredients, it's crucial to utilise a range of aromatic spices and gently toast them in oil.
History of Nihari:
 |
| Mutton Nihari |
Nihari was created in Old Delhi during the Mughal era. They ate it after their morning prayers and then slept until the afternoon.It was a well-known breakfast since it gave you more energy.Following Pakistan's independence, a large number of Delhi residents relocated to Karachi.After introducing this meal there, various people created restaurants that served nihari. After that, it spread quickly over Bangladesh, India, and Pakistan.
What to serve with Nihari:
As the name implies, you can set a lovely breakfast table for your loved ones by serving nihari among other meals. Here are some suggestions for meals you could serve on your menu.
- Main dishes: Mutton harissa, Bong Paye, Keema piyaz, and Chicken Haleem.
- Bread: Naan, tandoori paratha, khamiri roti.
- Vegetarians: Cholay, aalu bhaji, and mix sabzi.
- Appetisers: Crackers, cutlets, and fish strips.
- Desserts: Delicious selections include jalebi, rus gullay, gajar kheer, and rabri.
Ingredients:
- 1 kilogramme of bone-in, chopped-up mutton or beef
- 1 cup of oil or ghee
- 1-2 large, thinly sliced onions
- 2-3 inches of peeled, grated ginger and 3–4 chopped garlic cloves
- 1 teaspoon cumin seeds
- Fennel seeds, 1 teaspoon
- few cinnamon sticks
- 5 to 4 green cardamom pods
- 1-2 pods of black cardamom
- 4–5 complete cloves
- 2 or 3 bay leaves
- 1-tablespoon turmeric powder
- 1-2 tablespoons of red chilli powder
- 1-2 teaspoons of coriander powder
- Salt, as desired
- 2–3 cups of water
- 2-3 tablespoons of wheat flour
- fresh coriander leaves, chopped, as a garnish
- ginger slices for a garnish
- serve with lemon wedges
- To serve: kulcha or naan
STEPS TO MAKE IT
Step 1:
In a sizable, heavy-bottomed pot, heat the ghee or oil over medium heat. When it's hot, add the onion slices and cook them until they are golden and caramelised.
Step 2:
When aromatic, stir in the minced garlic and grated ginger to the cooking mixture.
Step 3:
When the spices are fragrant, add the bay leaves, whole cloves, green and black cardamom pods, cinnamon sticks, cumin seeds, and fennel seeds to the pot. Fry for one or two minutes.
Step 4:
Salt, turmeric powder, red chilli powder, coriander powder, and meat should all be added to the pot and fried for a few minutes until the meat is browned on all sides.
Step 5:
Bring the mixture to a boil while adding just enough water to the pot to barely cover the meat. Turn the heat down to low, put a tight-fitting lid on the pot, and let the beef simmer for at least two to three hours while stirring now and then.
Step 6:
Remove the lid after the beef is falling-apart tender and boil the mixture for an additional 20 to 30 minutes, or until the gravy has slightly thickened and decreased.
Step 7:
Make a smooth paste out of the wheat flour and a small amount of water in a separate bowl. As you gradually whisk in the paste to the pot, adjust the gravy's thickness to your preference.
Step 8:
Sliced ginger, lemon wedges, and chopped fresh coriander leaves are used to garnish the Nihari once the pot has been taken off the heat. Serve hot with kulcha or naan.
