ABOUT Mughlai Mutton Nihari RECIPE

Mutton Nihari is tradional breakfast of Awadh and Delhi.This is introduced by mughals.Tradidionally taken with Kulchas or sheermal.I tried to share it with you all , the simplest way to cook Nihari.Tradionally cook over slow earthen stove over night.It is dish which has no onions to make gravy instead wheat flour is used to make gravy.

Ingredients Serving: 5

mutton 500 grams
half cup oil
one teaspoon salt
1 teaspoon cumin powder
one teaspoon fennel powder
half teaspoon dry ginger powder
2 teaspoon coriander powder
half teaspoon haldi powder
500 ml water
Ginger julienne green chilli lemon wedge and fried onion for Garnish

Instructions

MUTTON 500 GMS
1 TSP SALT, RED CHILLI POWDER,KASHMIR CHILLI POWDER,(SAUNF) FENNEL SEED POWDER CUMIN POWDER,1/2 TSP(SAUNTH)DRY GINGER POWDER,TURMERIC,ROCK SALT,2 TSP CORIANDER POWDER.
1/2 CUP WHEAT FLOUR.
1/2 CUP OIL
ADD OIL IN PRESSURE COOKER.
ADD MUTTON AND FRY TILL IT CHANGES IT COLOUR.
ADD ALL SPICES AND SALTS.
ADD1 TSP FULL GINGER GARLIC PASTE.
ADD 1 CUP WATER.
CLOSE THE LID PRESSURE COOK FOR 10 MINS ON MEDIUM FLAME.
TAKE 500 ML OF WATER.
ADD WHEAT FLOUR IN WATER.
MIX WELL.
MIX TILL GET SMOOTH ,KEEP ASIDE.
MEAN WHILE READY CHOPPED GREEN CHILIES,FRIED ONIONS ,LEMON WEDGES,AND GINGER JULIENNE FOR GARNISH.
SCOOP OUT OIL FOR GARNISH.
ON MEDIUM FLAME ADD WHEAT FLOUR MIX.
BOIL ON MEDIUM TO LOW FLAME FOR 5-8 MINS
SIMMER FOR 2 MINS.
CHECK THE CONSISTENCY OF GRAVY.
DISH OUT NIHARI AND ADD THE OIL (TAAR) WE SCOOPED OUT EARLIER.
GARNISH WITH LEMON,GREEN CHILLIES ,FRIED ONIONS AND GINGER JULIENNE.

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