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A rich, slow-cooked mutton stew where the meat becomes incredibly tender. This Mughlai classic is known for its aromatic spices and thick, flavorful gravy, perfect for a special meal.
For 4 servings
Prepare the Nihari Masala
Sear Meat and Prepare the Base
Cook the Masala and Mutton
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A rich, slow-cooked mutton stew where the meat becomes incredibly tender. This Mughlai classic is known for its aromatic spices and thick, flavorful gravy, perfect for a special meal.
This mughlai recipe takes 270 minutes to prepare and yields 4 servings. At 800.93 calories per serving with 69.63g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Slow Cook the Nihari
Thicken the Gravy
Garnish and Serve
For Chicken Nihari, use bone-in chicken pieces and reduce the slow-cooking time to about 1-1.5 hours.
For a faster version, use a pressure cooker. After adding water in Step 4, cook on medium-low heat for 50-60 minutes after the first whistle. Let the pressure release naturally.
Add a few strands of saffron soaked in warm milk along with the water for a more aromatic and royal flavor profile.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Slow-cooking bone-in meat releases collagen and gelatin from the bones and connective tissues. These compounds are highly beneficial for joint, skin, and gut health.
The complex blend of spices like ginger, turmeric, cloves, and cinnamon contains potent anti-inflammatory and antioxidant properties that can help support a healthy immune system.
The best and most traditional cut is bone-in mutton or beef shank, also known as 'nalli'. The marrow from the bones is crucial for the authentic rich flavor and texture of the gravy.
Nihari is a very rich and indulgent dish, high in calories and fat due to the ghee and red meat. However, it is also an excellent source of protein and collagen from the slow-cooked bones, which is good for joint and skin health. It's best enjoyed in moderation as part of a balanced diet.
A single serving of Nihari Gosht (approximately 514g) is estimated to contain around 750-850 calories. The exact number can vary based on the fat content of the meat and the amount of ghee used.
Yes, absolutely. You can prepare a larger batch of the Nihari masala and store it in an airtight container in a cool, dark place for up to 2-3 months. This makes the cooking process quicker next time.
Lumps usually form if the flour slurry was not completely smooth or if it was added to the stew too quickly without constant stirring. To fix it, you can try to whisk the gravy vigorously or pass it through a sieve, though preventing lumps is easier than fixing them.