Breakfasts in India doesn’t always involve non-vegetarian dishes. We might be so used to expecting eggs for breakfast that we aren’t aware that in different regions of India, breakfast foods also involve meats or otherwise. It’s time to step out of the territory of poha and aloo puri, and explore some of the regional non-vegetarian breakfast dishes that’ll change the way you start your day. Here are 5 non-vegetarian Indian breakfast recipes that most Indians cherish, and stick around till the end of this article for a special surprise! 

1. Nihari- 

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The word ‘Nihari’ stems from the Arabic word ‘Nahar’ which means morning. Traditionally eaten by Mughal emperors, the food was later incorporated by the masses and it is a surefire ‘wake-me-up’ during chilly winter mornings. This is a wheat flour-based spiced stew that is slow-cooked overnight where the meat melts into the stew adding to the texture. The myriad of aromatic spices jolts you out of your morning slumber with an explosion of taste and the succulent meat adds a silky mouthfeel to the entire dish. Popular in different parts of India, especially in Delhi, this dish is also celebrated in Pakistan and certain regions of Bangladesh as well. This is better than any energy drink or even your morning coffee, and will keep you filled the entire day, or till lunchtime rolls around. 

2. Mudi Mansa or Muri Mangsho- 

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Mudi Mansa is a dish that is popular in the Baripada town in Orissa’s Mayurbhanj district. A delectable combination of mutton gravy that is traditionally cooked in an earthen pot with spices and then served with chopped onions and puffed rice or ‘muri’, this hearty snack can also be varied by using chicken as the ‘mansa’ or meat component of the dish. People also add large chunks of cut potatoes to make the gravy thicker, which is how mudi mansa is meant to be consumed. The puffed rice retains its crunch if the gravy is semi dry and that paired with the meat calls for a perfect start to the day. 

3. Sorpotel and Sannas- 

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A dish that is popular in the coastal Konkan regions of Mangalore and Goa and attributes its origin to Portugal, ‘Sorpotel’ translates to ‘confusion’ which refers to the mish mash of animal parts that are used in the dish. Pork meat along with liver, heart, tongue and jowl is parboiled, chopped up and sauteed in a spicy, vinegary sauce and served along with ‘sannas’ which is a rice-flour and coconut based spongy bread. Historically made by African slaves in Brazil, the dish was propagated by the Portuguese and eventually found its way to India where it was incorporated by the native Goan Christians and has been a favourite breakfast item ever since. 

4. Kizhi Parotta- 

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Kizhi Parotta is a popular breakfast dish from Kerala which involves a chicken-gravy drenched parotta steamed in banana leaves which soaks in all the flavours from the chicken to make it oh-so heavenly. The Kerala parotta is different from the North Indian Paratha, and it is a fried flatbread that is flaky and soft and almost comparable to a Laccha Paratha. The parotta is laid on cut banana leaves and chicken gravy is poured on the parotta and wrapped in the leaves. It is then steamed for a while to soak up all the delicious gravy, and turns softer which makes it the highlight of the dish despite the chicken, for its chewy yet soft texture. 

5. Mutha Puttu, Egg Masala Puttu- 

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This dish also comes from Kerala which showcases an innovative Indian way to have eggs in the morning. Boiled eggs are tossed in a masala base and stuffed between layers of rice flour and coconut stuffing to make this perfect parcel or puthus, if you want something that is handy and equally flavourful on the inside. This dish requires a dedicated puthu maker but if you’re anything of a foodie, you’d definitely try this sweet and savoury egg dish that can beat your boring scrambled eggs any day of the week. The rice flour-coconut stuffing adds a subtle hint of sweetness until you reach the middle of the puthu, which consists of half a boiled egg tossed in spicy onion and tomato base, forming the savoury part of the puthu. 

Now that you’ve stuck around till the end of the article, here’s the surprise for you. Making a Nihari overnight for 6 hours can be cumbersome so we’ve brought for you a recipe that can do the same in 30 minutes, using the humble pressure cooker in your kitchen. Strap in as soon as your morning begins and ditch your flavourless protein shakes to prepare a nihari that’ll fill your heart and soul as much as your belly. 


  • 500 grams mutton with bones (preferably the shank) 
  • 3 heaping tbsp of nihari masala 
  • ½ cup neutral cooking oil 
  • 2 tbsp garlic, chopped 
  • 1 tbsp salt 
  • 2 medium onions, sliced 
  • ½ cup wheat flour or atta 
  • 4 cups of water

To make Nihari masala:

  • 1 inch piece of cinnamon stick 
  • 5-6 cardamom pods 
  • 1/3rd piece of nutmeg 
  • 2 pieces of mace 
  • 4 to 5 cloves 
  • 6-7 bay leaves 
  • 4 tsp black peppercorns 
  • 1 tsp cumin seeds 
  • 1 tsp dry pomegranate seeds 
  • 1.5 tsp fennel seeds 
  • 1 tsp ginger powder 
  • 1 tsp red chilli powder 
  • 2 tsp coriander powder 
  • ½ tsp paprika powder

For Garnishing: 

  • 5 sprigs of chopped coriander leaves 
  • 3-4 green chillies, chopped finely 
  • 3 tbsp of ginger, julienned


To make the nihari masala:

  • Dry roast the cinnamon, cardamom, mace, bay leaf, clove, peppercorn, cumin seeds and fennel seeds in a frying pan. When the whole spices turn aromatic, take them off the heat and add them to a dry- spice grinder. 
  • Add the ground spices, dry pomegranate seeds and 1/3rd of a nutmeg grated into the spice grinder. 
  • Grind all of the spices together to a powder. That’ll be the nihari masala for the dish.

To make the nihari:

  • This is a quick and easy recipe that requires the use of a pressure cooker. Put a large pressure cooker on high heat and add the oil to it. 
  • Once the oil is hot, add the garlic followed by the meat pieces. 
  • Once the colour of the meat has turned gray in the hot oil, add the nihari masala and salt and stir it in. 
  • Once the meat is covered in nihari spices all over, add 2 cups of water and cover it and cook on high heat for 25 minutes. 
  • After 25 minutes are over, open the lid and all 1 cup of water and bring it to a boil. 
  • Make a slurry out of the wheat flour and the remaining 1 cup of water and add it to the pressure cooker. This’ll thicken the stew in a few minutes. 
  • Check for the tenderness of the meat and see how long it needs to go. 
  • In a separate pan, fry onions in oil till they’re browned to an extent. Add it as a tarka to the nihari. 
  • Take the nihari out of the pressure cooker once the oil from the meat and the spices have separated and come to the surface. 
  • Garnish with julienned ginger, fresh coriander leaves and sliced green chillies to add a little bit of colour and freshness to the heavy dish.

Bon appetit!