About Traditional NihariAccording to many sources, Nihari either originated in Old Delhi in the late 18th century during the last throes of the Mughal Empire or in the royal kitchens of Awadh, in modern day Lucknow, Uttar Pradesh, India.
Nihari is a traditional dish of Muslims of Delhi, Bhopal and Lucknow. After the creation of Pakistan in 1947, many Urdu speaking Muslims from northern India migrated to Karachi and Dhaka in the eastern wing (now in Bangladesh), and established restaurants. In Karachi, Nihari became a roaring success.
Nalli nihari is a variation made with marrow bones
Also Use In
Nihari is also used as a home remedy for Common cold, Rhinorrhea and Fever. According to a legend, it was concocted at least a hundred years ago in Delhi by a Hakeem.
In Old Delhi
1. NIHARI & PAYA, AL JAWAHAR & KARIM’S Near Jama Masjid.
MUTTON NIHARI / NALLI NIHARI RECIPE
Preparation time: |Cooking time: |Serves:
1 inch , cut into this strips
Juice of 1
- Heat Ghee (you can use oil as well but ghee makes it tastier) in a deep bottom stock pot. Once the ghee is hot, add the sliced onions and fry till they start to turn brown.
- Add mutton pieces, ginger paste, garlic paste, coriander powder, turmeric powder and salt. Mix well to coat the mutton in ghee and spices. Sauté for 5 mins.
- Add the nihari masala and 8 cups of water. Mix well, cover and cook on very low heat for about 4 hours until the meat is tender. Keep checking in between. The way to know that the meat is cooked is when it breaks easily with a wooden spoon.
- Dissolve wheat flour in half cup of water such that there are no lumps. Slowly add it to the gravy. Stir to mix it well in the gravy and let it simmer for another 10-15 mins till the gravy thickens.
- Sprinkle some lime juice and garnish with ginger strips and fresh coriander leaves. Serve hot.
- To make your own Nihari masala from scratch, dry roast all the whole spices for the masala and grind them to a fine powder.