Nihari(Mutton/Beef/Lamb) Recipe by Expert Lubna

 In this article complete Recipe of Nihari and Paya by Expert Lubna has been shared.

Nihari(Mutton/Beef/Lamb) Recipe by Expert Lubna



Origin of Nihari:

"Nihar" started from the Arabic word, "Nahar" which signifies "morning". It was initially eaten by Nawabs in the Mughal Empire as a morning meal thing after their morning supplications. 


Nihari was created in Old Delhi, India, during the rule of the Mughal Empire. Muslim Nawabs (Noblemen) would eat Nihari after their dawn petitions (Fajr), after which they would take snoozes until the evening Muslim supplications (Zhuhr). It later turned into a normal breakfast dish for the average worker because of its energy-boosting properties.

Ingredients:

Nihari masala Powder Preparation( For 1/2 kg nihari )

  • 1 tsp peppercorn
  • 1 black cardamom
  • 4 green cardamom
  • 2-inch cinnamon
  • 7-8 cloves
  • 6-7 long pepper
  • 2 mace
  • 1/4 tsp nutmeg
  • 1 tbsp fennel seeds
  • 1 tbsp coriander seeds
  • 1 tsp caraway seeds
  • 1 tsp cumin seeds
  • 1 tbsp ginger powder
  • 1 tbsp red chili powder
  • 1 tbsp Kashmiri chili powder
  • 1 tbsp coriander powder
  • 1 tsp turmeric powder
  • 1tbsp salt

  • Ingredients for Cooking Shank Meat:
  • 1/2 kg shank meat ( bong )
  • 2 fried onion
  • 2 tbsp ginger paste
  • 2 tbsp garlic paste
  • 2 tbsp plain flour or wheat flour or gram flour + 1/2 CUP WATER for Slurry
  • 1 Cup Oil
  • Julian ginger
  • Chopped green chilies
  • Coriander leaves

  • Nihari Tarka Ingredients:
  • 1/4 cup oil
  • 1 onion
  • Ingredients for cooking Paya:
  • 1 kg trotters
  • 1/2 tsp salt
  • 1/2 tsp turmeric powder


Method To Cook:

1.For nihari we took 1/2 kg of meat altogether,1kg of beef(Mutton can also be used) paya, and 1/2 kg of the shank or bong meat(nihari can be made just with meat but if you add paya and meat together it will be super delicious). Cook both shank and paya separately because both have different timing of cooking.

2.In a pressure cooker add 3 cups of water,1/2tbsp salt,1/2 tbsp turmeric powder,1 kg of paya, now cover the lid and after 1 pressure on high flame, simmer the alme and cook it for 40-45 minutes.

3.Now on this side, cook the meat .add 1 cup oil in another pressure cooker, add bong meat, garlic ginger paste, and prepared nihari masala. mix it and fry it for 5-6 minutes to remove the smell of meat, when our masala gets roasted, add crushed fried onions.

4.Now add 2cups of water and cover the lid of the cooker, first cook it on high flame until 1 pressure after that cook it on low flame for 30 minutes.

5.After 30 minutes check the meat if it's soft and tender turn off the flame.

6.Now add the cooked paya in bong meat, turn on the flame, and cook it on a high flame.

7.Remove the extra oil, we will add it after fully cooked nihari.

8.Now add 2tbsp of all-purpose flour mixed in 1/2 cup of water or you can add wheat flour as well

9.Stir Continuously while adding flour, it will thicken the nihari.

10.Now cover the add and cook it for 20-25 minutes.

11.For preparing nihari Tarka, take 1/4 cup oil,1 medium onion, fry until golden brown.

12.Add the Tarka in prepared nihari and add fresh coriander and Julian cut ginger, in end add the oil we removed before adding slurry(flour).

13.Nihari is ready to Serve. Enjoy. 

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