Old Delhi special Nihari

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Ingredients:

For masala

Cumin seeds – 2 tsp

Coriander seeds – 2 tsp

Cloves – 6-7 numbers

Black pepper corn – 5-6 numbers

Cinnamon stick – 1 number

Green cardamom – 4-5 numbers

Black cardamom – 3-4 numbers

Saunf – 1 tsp

Rose Petel – 7-8 numbers

Pan ki jad – ½ inch pic

Nutmeg – ½ pinch pic

Peepli – 1-2 numbers 

Khas ki jad – ½ inch pic

Patharphool – ½ inch pic

Javitri – 1 number

Star anise – 1-2 numbers

Bay leaf – 1-2 numbers

For nihari

Mustard oil – 4 tbsp

Mutton – 300 gms

Kewra water – 1 tsp

Sliced onion – 300 gm

Salt – 1 tsp

Ginger garlic paste – 3 tbsp

Turmeric powder – 1 tsp

Red chili powder – 1 tsp

Nihari masala – 2-3 tsp

Ghee – 1 tbsp

Atta – 1 tsp

Besan – 1 tsp

Method:

For nihari masala

In a pan roast cumin seed, coriander seeds, cloves, black pepper corn, cinnamon stick, green cardamom, black cardamom, saunf, rose Petal, pan ki jad, nutmeg, peepli, khas ki jad, patharphool, javitri, star anise, bay leaf, and keep it aside to cool it down.

In a grinder jar put all the ingredients and make fine powder  and your nihari masala is ready.

For nihari

Using a thick bottom pan, heat mustard oil, pour kewra water, and cover with the lid and switch off the flame.

Now add mutton in the pan and switch on the gas flame and bhuno the mutton, add sliced onion, and bhuno together and add salt and sauté for some more time.

Add ginger garlic paste, a little amount of water and continue to bhuno the meat.

Now add turmeric powder, red chili powder, nihari masala and sauté it well.

Pour in stock  and let it simmer on  a slow flame for a minimum of  45 minutes to 90 minutes  .

In another pan, heat ghee, and roast atta, besan till it is nutty brown and mix with nihari and bring it to boil.

Garnish the nihari with fried onion and lemon wedges, green chili juliennes.

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