By Aditi Saraswat
March 16, 2026
Nihari usually takes much time to be cooked, but this easy and quick version keeps the flavour intact while saving cooking gas, especially when there is a shortage. By using a pressure cooker and basic spices, you can make a rich Eid lunch without having to keep the stove on for long.
500 g mutton pieces (with bone) 2 tbsp oil or ghee 1 medium onion, finely sliced 1 tbsp ginger-garlic paste 1½ tbsp nihari masala ½ tsp turmeric powder 1 tsp red chilli powder 1 tsp salt 3 cups water 1 tbsp cream or malai ½ tsp garam masala 1 tbsp ginger, julienned 1 tbsp fresh coriander, chopped ½ lemon, sliced
In a pressure cooker, heat oil or ghee and add sliced onion to it and sauté until golden. Mix in ginger-garlic paste and cook briefly until the raw aroma fades away.
Add the mutton pieces to this base and cook on medium heat for about 4 to 5 minutes. Stir everything well so that the meat pieces get lightly browned and coated in the base.
No, add in nihari masala, turmeric, red chilli powder, and salt to taste. Cook for another 2 minutes so that spices bloom and release their aroma.
Pour water, close the cooker, and pressure cook until 5-6 whistles. This will soften the meat quickly while saving LPG.
Mix a little cream or malai with some water to make a slurry. Stir this into the gravy and simmer for 3 to 4 minutes until the nihari becomes a bit thick.
Sprinkle garam masala, ginger juliennes, and chopped coriander from the top. Serve hot with naan for a comforting Eid lunch.