By Rajlakshmi
January 29, 2026
The word Nihari originated from the word nahar in Arabic, which means ‘morning.’ This slow-cooked mutton dish was originally eaten by Nawabs in the Mughal empire for breakfast after their morning prayers.
500g mutton 2 tbsps ghee 2 bay leaves A few cloves 1 star anise 2-3 green cardamoms ½ tsp fennel seeds ½ tsp dry ginger ½ tsp black cumin 2-3 cinnamon sticks ½ tsp nutmeg ½ tsp turmeric powder
A pinch of mace Black pepper powder as needed ½ tsp cumin seeds ½ tsp coriander seeds 1 cup deep-fried onions Salt to taste 2 tbsp whole wheat flour or atta 1-inch gingers as needed
Make the nihari masala. To a heated pan, add bay leaves, cloves, star anise, green cardamom, fennel seeds, and black cumin. Dry roast them.
Then put the mace, cumin seeds, coriander seeds, black pepper, nutmeg, cinnamon sticks, dry ginger, and mace. Dry roast for another 5 mins.
Remove from heat. Let it cool. Add to a grinder jar. Grind into coarse powder. Store in an airtight jar for later use.
Heat ghee in a deep pan. Add mutton pieces. Sauté on high heat till browned. Add nihari masala and continue to sauté for 2 mins.
Add half-fried onions. Pour water and salt. Bring it to a boil. Cover and cook till mutton is completely cooked.
Mix whole wheat flour in ½ cup of water. Make sure there are no lumps.
Add it to the mutton. Let it simmer for another 10-15 mins. Serve nihari with pav, roti or any type of bread.