Mutton Nihari Recipe by Food Fusion | rhfpakistan.com (Recipe)
Discover the authentic Mutton Nihari recipe by Food Fusion. This traditional Pakistani dish, known for its rich and flavorful taste, is perfect for a regal meal at home. Serve with fresh naan for a delightful experience. Try it now on rhfpakistan.com!
Cook the Authentic Mutton Nihari with Food Fusion | rhfpakistan.com
Introduction
Nihari is a traditional Pakistani dish that has gained immense popularity in both Pakistan and India. This Mutton Nihari recipe by Food Fusion brings the regal flavors of this national dish right to your kitchen. Perfectly spiced and slow-cooked to perfection, this dish is sure to impress. Serve it with homemade fresh naan for a truly delightful meal.
Benefits
- Rich in Flavor: The blend of aromatic spices gives the Nihari a rich and complex flavor.
- Nutritious: Made with wholesome ingredients like mutton, spices, and ginger, it is packed with nutrients.
- Traditional Dish: Enjoy an authentic Pakistani dish that is deeply rooted in culture and tradition.
- Versatile: Can be served for special occasions or as a comforting family meal.
Detailed Recipe by Regional Heritage Food
Ingredients
- Black cumin: ½ tbsp
- Aniseed flower: ½
- Bay leaves: 2
- Green Cardamom: 1-4
- Large cardamom: 5-6
- Jawatri: 2 pieces
- Nutmeg: ½
- Ground black pepper: ½ tbsp
- Cinnamon: 2 medium-sized pieces
- Tartar: ¼ tbsp
- Coriander: 1 tbsp
- Garlic yolks: 1-6
- Ginger: 5-inch piece
- Fried brown onions: ½ cup
- Cooking oil: 2 cups
- Bong meat: 750 grams
- Salt: ½ tbsp
- Kashmiri red chili powder: 2 tbsp
- Red Chili Powder: 2 tbsp
- Fennel powder: 1 tbsp
- Cumin powder: 1 tbsp
- Ginger powder: 2 tbsp
- Wheat flour: ½ cup
Method
- Spice Solution:
- Grind black cumin, aniseed flower, bay leaf, green cardamom, large cardamom, jawatri, nutmeg, ground black pepper, cinnamon, tartar, and coriander to a fine powder. Mix with ½ cup of water to make a solution.
- Spice Paste:
- Grind garlic, ginger, fried onion, and ½ cup of water to make a paste.
- Cooking:
- Heat cooking oil in a pressure cooker. Add garlic, ginger, and onion paste and cook for 2-3 minutes.
- Add bong meat pieces and cook for 20 minutes.
- Add salt, red chili powder, and Kashmiri red chili powder. Cook for 10 minutes.
- Add fennel powder, cumin powder, and ginger powder. Cook well.
- Add ½ liter of water, cover the pressure cooker, and cook under pressure for 20 minutes.
- Thickening:
- While the curry is boiling, mix wheat flour in water and add it to the curry, stirring quickly. Cook for 8 minutes.
- Final Touch:
- Add the spice solution made earlier. Cover and cook on low heat for 15-20 minutes until the oil starts to separate.
- Serving:
- Pour Nihari into a saucepan and garnish with finely chopped green chilies, green coriander, ginger, and lemon slices.
Calories and Health Information
Mutton Nihari is a rich and flavorful dish, but it is also high in calories due to the oil and meat used. One serving of Mutton Nihari (approximately 300 grams) contains about 450-500 calories. It is a good source of protein, vitamins, and minerals, but should be consumed in moderation due to its high-fat content. Including plenty of fresh vegetables and naan can make it a balanced meal.