“Sanjeev Kapoor Nihari Recipe: A Feast to Impress!”
“Sanjeev Kapoor Nihari Recipe: A Feast to Impress!”
Ingredients:
- 1 tbsp fennel seeds
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 2 black cardamoms
- 6-8 green cardamoms
- 5-6 cloves
- 1-inch cinnamon stick
- 1 tsp black peppercorns
- 1 tbsp dried ginger powder
- 1 tsp nutmeg and mace powder
- 1 tsp turmeric powder
For the Nihari:
- 1 kg mutton (shank or leg pieces with bone)
- 2 large onions, finely sliced
- 2 tbsp ginger-garlic paste
- 1/2 cup wheat flour (for thickening)
- 4 tbsp ghee or oil
- 1/2 cup yogurt (whisked)
- 8 cups water
- Salt to taste
Garnish:
Step 1: Prepare Nihari Masala
- Dry roast all the whole spices listed under Nihari Masala until aromatic.
- Grind them into a fine powder and mix in the ginger, nutmeg, mace, and turmeric powder.
Step 2: Cook the Mutton
- Heat ghee in a deep pot. Add sliced onions and sauté until golden brown.
- Add ginger-garlic paste and cook until the raw smell disappears.
- Add the mutton pieces and cook until lightly browned.
Step 3: Add Spices and Simmer
- Add the prepared Nihari Masala, whisked yogurt, and salt. Mix well.
- Pour in water, cover, and let it simmer on low heat for 4-5 hours (or until the meat is tender).
Step 4: Thicken the Gravy
- Mix wheat flour with 1/2 cup water to form a lump-free paste. Gradually add it to the simmering Nihari while stirring continuously to avoid lumps.
- Cook for an additional 30 minutes until the gravy thickens to your desired consistency.
Step 5: Garnish and Serve
- Garnish with coriander leaves, ginger juliennes, and lemon wedges.
- Serve hot with naan or parathas.
Enjoy your special Nihari meal! specially recipie by Sanjeev Kapoor
