Welcome to spiciesst.com, it is a place where you find all the super spicy and delicious recipes. Today we are here with another recipe known as Pakistan’s Palatable Mutton Nihari: A Hearty Stew for Brunch. Pakistan is a land of diverse and flavorful culinary delights. Among these, Mutton Nihari stands out as one of the country’s most beloved traditional dishes. This hearty stew, known for its rich flavors and tender meat, has captured the taste buds of both locals and foreigners alike. In this article, we explore the history, preparation, serving and popularity of Mutton Nihari, a dish that is a true symbol of Pakistani culture.
Nihari is a type of slow-cooked stew. The word “Nihari” is derived from the Arabic word “Nihar,” which means “morning.” Traditionally, Nihari was a breakfast dish consumed by the Nawabs (rulers) before their morning prayers. Over time, it became popular as a brunch option, dinner or lunch for everyone due to its rich and satisfying taste.
Nihari made its way to Pakistan during the migration of Muslims from India in the mid-20th century. Pakistan’s city Karachi known as City of lights, known for its diverse food scene, embraced Nihari wholeheartedly. Today, Nihari is not only a significant part of Pakistani cuisine but also an essential part of the culinary landscape in cities like Lahore, Islamabad, and Peshawar and many others.
Ingredients with Quantity
- 1 & ½ tbs Fennel seeds (Saunf)
- 1 tbs Coriander seeds (Sabut dhania)
- ½ tbs Zeera (Cumin seeds)
- ½ tsp Black peppercorns (Sabut kali mirch)
- 2 Cinnamon sticks (Darchini)
- 1 tsp Caraway seeds (Kala zeera)
- ½ tsp Carom seeds (Ajwain)
- 1 & ½ piece Mace (Javitri)
- 2 small pieces Nutmeg (Jaifil)
- 1 Star anise (Badiyan ka phool)
- 1 Black cardamom (Badi elaichi)
- 2-3 Green cardamom (Hari elaichi)
- 3-4 Cloves (Laung)
- ½ tbs Dried ginger (Sonth)
- 3 Pipli (Long pepper)
- 1 Bay leaf (Tez patta)
- 2 tsp or to taste Salt (Namak)
- 1 tsp roasted & crushed Cumin seeds (Zeera)
- 1 tsp Turmeric powder (Haldi powder)
- 1 & ½ tbs or to taste Red chilli powder (Lal mirch powder)
- ½ tbs Kashmiri red chilli powder (Kashmiri lal mirch powder)
- ¾ Cup Clarified butter (Ghee)
- 1 medium chopped Onion (Pyaz)
- 750g Beef bong
- 150g Beef bones
- 3 Cups Water
- ¾ Cup Fine flour (Atta)
- 1 & ½ tbs Ginger garlic paste (Adrak lehsan paste)
- 3-4 Cups or as required Water
- Sliced Green chilies (Hari mirch)
- Julienne Ginger (Adrak)
- Chopped Fresh coriander (Hara dhania)
- Lemon wedges
Preparation of Pakistan’s Palatable Mutton Nihari: A Hearty Stew for Brunch
Step 1: Ground Spices
- Take a spice mixer and add whole spices like fennel seeds, coriander seeds, cumin seeds, black peppercorns, cinnamon stick, caraway seeds, carom seeds, mace, nutmeg, star anise, black cardamom, green cardamom, cloves, dried ginger, long pepper, bay leaf & grind well to make fine powder.
- Then add other spices like salt, cumin seeds, turmeric powder, red chili powder and Kashmiri red chili powder, and then grind again to a fine powder & set aside the grind spices.
Step 2: Preparing Flour Mixture
- Take water in a jug or jar. And then add fine flour in it.
- Whisk them well with a whisker. Set aside the mixture.
Step 3: Cooking the Nihari
- Now it’s time to cook palatable nihari. In a large pot or pressure cooker and add ghee or oil in it and heat it.
- Then add chopped onions and fry until light golden.
- Now add beef bongs and beef bones, mix well until it change color.
- Add ginger garlic paste, mix it well.
- Now it’s time to add ground spices, mix well for 2-3 minutes or until it release aroma.
- After that add flour mixture and mix well. Add more water in it as much required and mix.
- Bring the nihari curry boil, keep mixing in between.
- Cover the pressure cooker or pot and pressure cook on medium flame for 8-10, the time vary in pot.
- Now turn the flame low & again pressure cook on low flame for 30 minutes.
- Turn off the flame and let it rest for 10 minutes or until all the pressure release. Remove the weight and wait until all pressure release.
- Remove the lid and check that the mutton is tender.
- Then on low flme cook palatable mutton nihari for 5 minutes or until oil come on upper surface. The slow-cooking process allows the flavors to meld, resulting in a rich and robust gravy.
- Turn off the flame, palatable mutton nihari a hearty stew for brunch is ready.
Pakistan’s Palatable Mutton Nihari: A Hearty Stew for Brunch is ready now. Additionally, Nihari is garnished with finely chopped green chilies, ginger slices, and fresh coriander leaves for added zing and freshness & with lemon wedges. The rich and flavorful nature of Mutton Nihari makes it an ideal dish for brunch, you can also serve in dinner or lunch. Its warmth and satisfying taste can be the perfect start to a lazy weekend morning or a way to recharge after a busy week.
Mutton Nihari is traditionally served with freshly baked naan, a type of flatbread or roti. The soft and chewy naan complements the hearty stew palatable mutton nihari, allowing diners to savor every spoonful.
Apart from its delicious taste, Mutton Nihari also offers several health benefits. The slow-cooking process allows the meat to become tender while retaining its nutritional value which is very beneficial for health. Moreover, the various spices used in Nihari, such as turmeric and ginger, have anti-inflammatory properties like it reduce swelling and can aid digestion. It help in treating rheumatoid arthritis and osteoarthritis.
Despite being a rich and indulgent dish, mutton nihari offers certain health benefits when consumed in moderation. The presence of bone marrow provides essential nutrients like calcium and iron, while the spices offer various medicinal properties, aiding digestion and promoting overall well-being and support body parts like brain etc.
Q1: Is Nihari a spicy dish?
A hearty stew nihari can be mildly spiced or fiery hot, depending on the preference of the cook or what you ordered and the region it is prepared in.
Q2: Can Nihari be made with chicken instead of mutton?
While mutton is the traditional meat choice for Nihari, chicken can also be used as a substitute for those who prefer a lighter option or if you don’t like mutton.
Q3: Is Nihari suitable for vegetarians?
Mutton nihari is a meat-based dish, but some creative cooks have developed vegetarian versions using ingredients like mushrooms and potatoes but huge difference in taste.
Q4: Can Nihari be frozen for later consumption?
Yes, Nihari can be frozen for a limited period in air tight continer or jar. However, it is best enjoyed fresh.
Q5: What makes Nihari different from other stews?
The unique blend of spices and the slow-cooking process sets Nihari apart, giving it a distinct taste and texture, the specific meat is used.