Original Nihari resipe || 😋

Original Nihari resipe bakraeid special || 😋 ذائقے دار نہاری @CookingwithAliyahasanabbas
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Lucknow Nihari is a traditional Mughlai dish that originated from the kitchens of the Nawabs of Lucknow. It is a slow-cooked stew made with tender meat, typically beef or mutton, flavored with a rich blend of spices. The term "nihari" is derived from the Arabic word "nahar," meaning morning, as it was traditionally consumed early in the day.
*Ingredients:*
- 1 kg mutton (with bones)
- 3 large onions, finely sliced
- 2 tablespoons ginger-garlic paste
- 1/2 cup wheat flour (atta)
- 1/2 cup ghee (clarified butter)
- 4-5 green cardamoms
- 2 black cardamoms
- 1-inch cinnamon stick
- 4-5 cloves
- 2 bay leaves
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 1 tablespoon fennel seeds (saunf), powdered
- 1 tablespoon cumin seeds, powdered
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
- Lemon wedges
*Instructions:*
1. **Preparation of Flour Paste**: Mix the wheat flour with water to make a smooth paste and set aside.
2. **Cooking the Meat**: Heat ghee in a large pot. Add green cardamoms, black cardamoms, cinnamon, cloves, and bay leaves. Fry until aromatic. Add onions and sauté until golden brown. Add ginger-garlic paste and cook until raw smell disappears.
3. **Adding Spices**: Add turmeric powder, red chili powder, coriander powder, fennel powder, and cumin powder. Mix well. Add the mutton pieces and cook on high heat until the meat is browned.
4. **Slow Cooking**: Pour in enough water to cover the meat. Add salt and bring to a boil. Lower the heat, cover the pot, and let it simmer for 3-4 hours. Stir occasionally to ensure it doesn't stick to the bottom.
5. **Thickening the Gravy**: Gradually add the flour paste to the simmering stew, stirring constantly to avoid lumps. Continue to cook until the meat is tender and the gravy reaches the desired consistency.
6. **Finishing Touches**: Add garam masala and mix well. Cook for another 10 minutes. Garnish with fresh coriander leaves.
Serve hot with naan or kulcha, accompanied by lemon wedges. The result is a deeply flavorful and aromatic dish that epitomizes the rich culinary heritage of Lucknow.

[@nagmameerza9123]

MashaAllah yummy 😋 😍

[@CookingwithAliyahasanabbas]

Please share your contact number and family friends 🙏

[@hasanabbas3714]

MashaALLAH very nice recipe 👌 my favorite recipe thanks for sharing 👍

[@ZainabA1094]

YUMMY RECIPE😋😋😋

[@CookingwithAliyahasanabbas]

Thank you so much

[@ZainabA1094]

LUCKNOW YAAD AGYAA

[@CookingwithAliyahasanabbas]

Thanks 😊👍