Mutton Nihari Recipe

Recipe By Slurrp

Mutton Nihari is a slow-cooked mutton stew that hails from Old Delhi and Awadhi kitchens of Lucknow. The word Nihari originates from the Arabic word " Nahar" which means "morning". Nihari was developed in Old Delhi during the Mughal Empire and it was said that Muslim nawabs would eat Nihari in the morning, after their sunrise prayer. Mutton Nihari is a delicious combination of dry and whole spices cooked in ginger-garlic paste. Nihari masala is the heart of Mutton Nihari. Nihari masala is just like garam masala. It is made up of whole aromatic spices like cardamom, fennel, cloves, nutmeg, dried ginger, and other whole spices that are roasted and ground to powder. Nihari is usually eaten with naan or rumali roti. The mutton stew is cooked slowly which infuses the flavour of all the spices together. Lemon adds a tangy flavour to the stew. The amalgamation of red chillies and Nihari masala add a unique flavour to mutton nihari making it water watering and delicious.    

27 Rating -
Non Vegdiet
1hr 35minstotal
1hr 15minsCook
1hr 15m.Cook
Mutton Nihari

ingredients serve

Ingredients for Mutton Nihari Recipe

  • 0.17 kilogram Shank meat
  • 1/2 tablespoon All purpose flour
  • 1/2 tablespoon ginger garlic paste
  • 25 milliliter Oil
  • 0.17 packet nihari Masala Powder
  • 133.33-150 milliliter Water
  • 1/2 inch ginger Julian
  • 1-1.17 No.s green chillies
  • 0.17 tablespoon Lemon juice
  • As required Lemon for garnishing
  • 1-1.17 tablespoon coriander leaves
  • 0.17 teaspoon kashmir red chilli powder

Directions: Mutton Nihari Recipe

step 1

  • STEP 1.Pour some oil in a pressure cooker.

step 2

  • STEP 1.As the oil gets heated add mutton to it and fry at high flame for 3-4 minutes.

step 3

  • STEP 1.Add ginger garlic paste, mix well and cook for three minutes on medium flame.

step 4

  • STEP 1.Add nihari masala, a dash of water and cook it on medium flame for two minutes.

step 5

  • STEP 1.Add water to this and mix everything well.

step 6

  • STEP 1.Cover the pressure cooker and let the mutton cook for one whistle at high flame.

step 7

  • STEP 1.After one whistle, turn the flame to low and cook for 12 more minutes.

step 8

  • STEP 1.Take a pan and dry roast all purpose flour in it.

step 9

  • STEP 1.Take the roasted flour in a bowl and add 100 ml of water to it and mix well.

step 10

  • STEP 1.10 gradually add the flour mix in nihari and mix it well.

step 11

  • STEP 1.Let it boil and then cook for eight minutes at low flame.

step 12

  • STEP 1.Heat ¼ cup oil in a pan and add chopped onions to it. Cook the onions till they turn golden brown.

step 13

  • STEP 1.Now add kashmiri red chilli powder and mix well.

step 14

  • STEP 1.Add this tadka to nihari with some lemon juice.

step 15

  • STEP 1.Garnish with green chillies and coriander leaves. Your nihari is ready to be served!
calories per serving
25 g Fat1 g Protein3 g Carbs2 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp