Mutton Nihari | How to make Mutton Nihari

By Sabina Shaikh  |  13th Jul 2016  |  
4.3 from 3 reviews Rate It!
  • Mutton Nihari, How to make Mutton Nihari
Mutton Nihariby Sabina Shaikh
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About Mutton Nihari Recipe

Its a one of the famous dishes of Hyderabad cuisine .

The delicious and mouthwatering Mutton Nihari is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Mutton Nihari is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Mutton Nihari. Sabina Shaikh shared Mutton Nihari recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Mutton Nihari. Try this delicious Mutton Nihari recipe at home and surprise your family and friends. You can connect with the Sabina Shaikh of Mutton Nihari by commenting on the page. In case you have any questions around the ingredients or cooking process. The Mutton Nihari can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Mutton Nihari with other users

Mutton Nihari

Ingredients to make Mutton Nihari

  • Lamb Leg Pieces 500 grams
  • Nihari masala 2 tablespoons
  • Deep fried onions 1 cup
  • salt to taste
  • Whole wheat flour (atta) 2 tablespoons
  • ginger,cut into thin strips 1 inch piece

How to make Mutton Nihari

  1. Heat ghee in a deep pan, add mutton pieces and saute on high heat till well browned. Add nihari masala and continue to saute for two minutes.
  2. Add half the fried onions and mix. Add two cups of water and salt and bring it to a boil. Cover and cook till the mutton is completely cooked.
  3. Mix whole wheat flour in half a cup of water well so that there are no lumps. Add the remaining fried onions to the mutton mixture. Add the wheat flour mixture and mix well. Cook till the gravy thickens. Add ginger strips and cook till the mutton begins to leave the bones. Serve hot.

My Tip:

To make Nihari Masala, dry roast four tablespoons cumin seeds, four tablespoons fennel seeds, twelve to fifteen dry red chillies, two tablespoons cloves, five green cardamoms, three black cardamoms, twenty five to thirty black peppercorns, four to five tablespoons poppy seeds, two bay leaves, one blade mace, two tablespoons dry ginger powder, half tablespoon nutmeg powder and four to five one-inch cinnamon sticks till fragrant. Add four to five tablespoons roasted chana dal powder. Remove from heat and set aside to cool. Grind to a fine powder. Sieve the mixture and store in the refrigerator in an airtight jar.

Reviews for Mutton Nihari (3)

Kavita Dhameja2 years ago

Thanks for mouth watering, luscious receipe. My hubby and kids live it

Tasi Naaz2 years ago

Wat is dis nihari masala

Sabina Shaikh3 years ago