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
• Pathar phool – 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, pathar phool, 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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