PREP COOK TOTAL
20 mins 1 hr 15 mins 1 hr 35 mins
1 & ½ tsp red chilli powder
Salt to taste
1 & ½ tsp coriander powder
1 tsp dried ginger powder (sonth)
½ cooking oil
1 kg mutton
2 tbs ginger garlic paste (adrak lehsan paste)
2 tbs roasted gram flour (besan)
Water as required
2 cinnamon sticks (darchini)
3-4 cloves (laung)
2 long pepper (pipli)
1/4 nutmeg (jaifil)
½ mace (javatri)
2 green cardamom (hari elaichi)
1 black cardamom (badi elaichi)
2 bay leaves (tez paat)
1 & ½ tsp black peppercorns (sabut kali mirch)
½ tsp caraway seeds (shahi zeera)
2 tsp cumin seeds (zeera)
1 & ½ tbs fennel seeds (saunf)
Ginger (adrak) julienne
Green chillies (hari mirch)
Fresh coriander (hara dhania) chopped
For preparing the nihari masala in mixer add cinnamon sticks, cloves, long pepper, nutmeg, mace, green cardamom, black cardamom, bay leaf, black peppercorns, caraway seeds, cumin seeds, fennel seeds and grind to make a fine powder & take out in a bowl.
Add red chili powder, salt, coriander powder and dried ginger powder to the mixture and mix well.
In a cooking pot add oil and mutton cook well until the color changes.
Add ginger garlic paste and the prepared nihari masala to it, mix well and let it cook for 5 minutes.
In a bowl add gram flour and water, mix well and add it in the cooking pot.
Add more water and bring it to boil. Cover and let it cook for 1 hr 15 mins.
For preparing the tarri add oil, red chilli powder to a frying pan and cook for a minute.
In a serving dish take out the mutton nihari add tarri to it
Garnish the mutton nihari with ginger,green chilli,fresh coriander & serve!