Khaas Nihari is a slow cooked stew Recipe made with either beef or lamb cooked with its bone marrow, originated from Mughal or Awadh cuisine. Authentically, Nihari is cooked in a vessel that is buried underground while it cooks overnight, which helps the recipe with very tender morsels of meat, infused with the flavorful bone marrow. Awadhi Khaas Nihari can be made with shanks and feet of beef or lamb. Typically garnished with coriander and ginger julienne to taste, Awadhi Khaas Nihari is served with Roomali roti or butter garlic naan and rice.
The original technique of cooking Nihari Khaas is not practiced much these days hence i shall be sharing the modern technique used in making this authentic recipe from Awadh. There is no short cut to the recipe, hence it requires a lot of monitoring, skills and patience to get the authentic taste, flavor and aroma.
Prep Time | 20 minutes |
Cook Time | 2 hours |
Servings |
servings
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- 1 kg mutton I used shanks
- 2 tbsp cooking oil
- 1/4 cup water
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp onion sauteed and ground
- 3 tbsp yogurt
- 1/2 tsp Saffron Strands soaked in milk for 10 minutes
- Wheat Flour Dough or dum, as required
- 1 bunch coriander for garnish
- 2 inch ginger julienne, for garnish
- 4 Cradamom
- 1 inch Cinnamon Stick
- 2 Black Cardamom Badi Elaichi
- 2 Bay Leaf Tej Patta
- 1 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Red Chili Powder
- 2 tsp Garam Masala Powder
- 1/4 tsp Nutmeg powder
- 1/2 tsp Cardamom Powder
- salt to taste
Ingredients
Whole spices:
For seasoning:
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- To prepare Awadhi Khaas Nihari Recipe, heat oil in a wok/ pan and add whole spices (green cardamom, cinnamon, cloves, black cardamom and bay leaves.
- Now add the meat and saute for 6-7 minutes.
- Add salt and turmeric and mix well. Pour in the water, cover the pan and cook.
- When it comes to a boil, immediately add ginger- garlic paste, coriander powder, red chilli and ground onion.
- Now add nicely whisked yogurt, rose water , garam masala, nutmeg and cinnamon powder and saffron soaked milk/water.
- Cover the lid and cook for 2-3 minutes.
- Now transfer the prepared meat mix in a broad base heavy bottom vessel/ handi.
- Cover the with a lid and seal it with the wheat dough and leave to cook on slow fire. This may take 1.5- 2 hours.
- Once the meat is cooked till tender, garnish with fresh coriander and ginger juliennes.
- Serve Awadhi Khaas Nihari Recipe hot with roomali roti or butter garlic naan and rice.
2 comments
Drooling at the pics😊
Thanks a lot ❤