Nihari Ghosht
Top Rated Recipe
Key Details:
prep time: 15 minutes
Cook time: 1 hour
Difficulty Level: Moderate
Course: Main Course
Cuisine: Fusion
Key Ingredients:
Mutton on the bone
Green and black cardamoms
Cinnamon
Cloves
Bay leaves
Fried garlic paste
Fried onion paste
Yogurt
Rose water
Nutmeg-cinnamon powder
Saffron
Ittar
Kulchas
About Nihari Ghosht
Table of Contents
Nihari is a slow
cooked mutton stew that is traditionally cooked through the night and eaten early in the morning mostly during the ramzan
- Mutton, cut into bite sized pieces on the bone 750 gms
- Refined oil 2 tbsps
- Green cardamoms 3 to 4
- Cinnamon 1 inch
Step 1.Heat oil in a non-stick pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves and saute till fragrant. Add the meat and saute till lightly browned.
Step 2.Add salt and turmeric and mix well. Add ¼ cup water and mix well and let the mixture come to a boil. Add ginger-garlic paste, cumin powder, coriander powder, red chilli powder, fried garlic paste and fried onion paste and mix well
Read MoreIngredients
- Mutton, cut into bite sized pieces on the bone 750 gms
- Refined oil 2 tbsps
- Green cardamoms 3 to 4
- Cinnamon 1 inch
- Cloves 7 to 8
- Black cardamoms 2
- Bay leaves 2 to 3
- Salt to taste
- Turmeric powder 1 tsp
- Ginger-garlic paste 1 tbsp
- Cumin seeds 1 tsp
- Coriander powder 1 tbsp
- Red chilli powder 1 tbsp
- Fried garlic paste 1 tbsp
- Fried onion paste 1 tbsp
- Yogurt, beaten 3 tbsps
- Rose water (gulab jal) 2 tsps
- Garam masala powder 2 tsps
- Nutmeg-green cardamom powder ½ tsp
- Saffron, soaked in 2 tbsps water a large pinch
- Ittar a few drops
- Wheat dough as required
- Fresh coriander leaves, chopped 2 tbsps
- Ginger, cut into thin strips a few to garnish
- Kulchas to serve
How to Make Nihari Ghosht (Stepwise Photos)
Method
- Heat oil in a non-stick pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves and saute till fragrant. Add the meat and saute till lightly browned.
- Add salt and turmeric and mix well. Add ¼ cup water and mix well and let the mixture come to a boil. Add ginger-garlic paste, cumin powder, coriander powder, red chilli powder, fried garlic paste and fried onion paste and mix well
- Add yogurt, salt, rose water, garam masala powder, nutmeg-green cardamom powder, saffron water. Mix well, cover and cook for 2-3 minutes.
- Transfer the mutton pieces in a heavy bottom pan and strain the gravy into it.
- Add a few drops of ittar and mix. Cover and seal with wheat dough. Cook on low heat till the mutton pieces are tender.
- Transfer into a serving bowl, garnish with coriander leaves and ginger strips and serve hot with kulchas.
Additional Tips and Tricks
About chef
Chef Shilarna Vaze (Chinu)
Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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