Nihari Ghosht

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Top Rated Recipe

Chef Shilarna Vaze (Chinu)

Last Updated: Sep 05, 2019

Nihari Ghosht

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
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  • 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
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Ingredients

  • 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

  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.
  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
  3. Add yogurt, salt, rose water, garam masala powder, nutmeg-green cardamom powder, saffron water. Mix well, cover and cook for 2-3 minutes.
  4. Transfer the mutton pieces in a heavy bottom pan and strain the gravy into it.
  5. Add a few drops of ittar and mix. Cover and seal with wheat dough. Cook on low heat till the mutton pieces are tender.
  6. 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)

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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