Nihari
A slow-cooked morning stew with tender meat in a silky, deeply spiced broth — finished with crisp fried onions and a bright chilli tadka.
Ingredients
- 1 kg mutton or chicken
- 4 tsp sonth powder (dry ginger, heaped)
- 1 tsp saunf (fennel seeds)
- 4 tsp ginger-garlic paste
- 2 tsp garam masala powder
- 2 tsp red chilli powder
- 2 bay leaves
- 1 tsp salt
- 1 cup water (200 ml)
- 4 tbsp oil (plus 2 tbsp for tempering)
- 2 tsp wheat flour (aata)
- 2 medium onions, finely chopped
- Fresh ginger, julienned · 1 green chilli
Method
Place meat and all main spices in a pressure cooker with 1 cup water. Mix well.
Cook on high until first whistle, then reduce to the lowest flame. Cook for 30 minutes (mutton) or 20 minutes (chicken). Let pressure release naturally.
Mix wheat flour with a little water until smooth, then add more water to a pourable consistency. Set aside.
Open the cooker and place on high flame. Pour in the flour paste while stirring continuously until the gravy is smooth. Simmer on low for 10 minutes.
In a pan, heat 2 tbsp oil. Fry onions until light golden. Add ginger julienne (2 min), then green chilli (1 min). Pour this into the nihari and simmer for 5 minutes.
Heat 2 tbsp oil (not too hot), turn off the flame, stir in 1 tsp red chilli powder, and pour immediately into the pot. Adjust salt.
Serve garnished with ginger julienne, chopped coriander, green chilli, and a wedge of lemon.