Mutton Nihari

nihari

Ingredients for Mutton Nihari

In English
Mutton bong meat 1 kg
Marrow bones 1 kg
Medium onions
Green chilies
Inch piece ginger
Chili powder 1 tbsp
All spice powder 1 tbsp
Water 6 ltrs
fine whole flour 5 tbsp
Cow brains 1-2
Butter
Salt
Coriander leaves
Limes
In Roman Urdu
Bong ka gosht 1 kilo
Nulli 1 kg
Pyaz 3
Mirch powder 1 spn
Garam masala 1 spn
Pani 5 liter
Atta 5 spn
Maghaz
Ghee 1/2 cup
Hari mirch 5
Adrak
Dhaniya pattay
Limo
Namak
Cooking Method of Mutton Nihari
Direction In English
Fry onions in oil. Spread on paper and crush the onions.
Put chili powder in oil and cook on low heat for a minute.
Add mutton, all spice powder, fried crushed onions and salt.
Fry and add 6 liter water.
Cook on medium heat for 5-7 hours.
Cook the flour on medium heat on fry pan until browned.
Mix water when it cools down.
Pour in nahari, mix properly.
Boil on low heat until the meat is cooked and gravy remains.
Fry remaining sliced onions in butter.
Pour the butter and onions over Mutton Nihari.
Direction In Roman Urdu
Pyaz ko oil mai fry kar lain. Aur kaghaz py nikal lain. Jab thanda ho jae tou pees lain.
Ab usi ghee mai mirch powder daal k halki anch py fry kar lain.
Ab gosht garam masala powder aur pisi hoi pyaz and namak daal lain.
Fry karnay k baad 5 liter pani daal k 5 ghantay k liye darmiyani anch py rakh dain.
Tavay py attay lo brown kar k us mai thora sa pani mix kar lain.
Ab es ko nihari mai shamil kar lain aura chi tarha chamach hila lain taa k koi ghuthli na banay.
Nihari ko us waqt tak pakayain jab tak gravy garhi na ho jae.
Peysh karnay sy phele es mai pyaz aur makhan shamil kar lain.
Pyaz ko fry kar k Mutton Nihari py tarhka laga lain.

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