Amazing Mutton Nihari : The taste to be remembered

Waking up to the irresistible aroma of the perfect bowl of Nihari

Hey everyone! There’s something magical about starting your day with a hot bowl of Nihari.That sounds exciting! What treat do you have in mind? If you ask me about my opinion I will suggest you Nihari. Do you want to know what “Nihari” is? It is a well-known dish in the Indian subcontinent. Many people enjoy it for weekend breakfast, a must-have dish for festive occasions. With its strong spices, beautifully tender meat, and a hint of lemon sourness, this is the most bombastic combo I have ever had. Let’s dig into the most delicious recipe.

In Pakistan, India, and Bangladesh this dish is very popular. Because we enjoy spicy food,this dish has become one of our favorites and a tradition. Nowadays our food is one the best food all over the world, because of our spices.

The Heritage : From Royal Kitchens to Modern Tables

This dish is believed to have originated in the late 17th or early 18th century during the Mughal era. The name is derived from the Arabic word “Nahar,” which means “morning.”

This reflects the dish’s traditional consumption time—early in the morning. As time passed and the Mughal Empire turned down, Nihari moved from the royal kitchens to the streets. Nihari was not just a meal, it was considered a nourishing dish. It was especially popular among laborers and workers who needed a hearty, protein-rich meal to sustain them through the day. The dish also gained attention in other parts of the subcontinent, especially in regions influenced by Mughal culture, such as Lucknow in India and Karachi and Lahore in Pakistan.

Recipe Ingredients

Mutton bong                     ½ kg

 Onion                                 02

 Clarified butter                1 Cup

 Muslin cloth                     1 Piece

 Water                                 2 Glasses

 Red wheat flour               ½ Cup

 All spices powder            1 Tbsp

 Ginger garlic paste         2 Tbsp

 Fennel seeds                    2 Tbsp

 Dry ginger                        2 Tbsp

How to Cook

• • In a pan, add 1 cup of clarified butter, finely sliced onions, and ½ kg mutton bong and cook it till onion begins to dissolve.
• • Simultaneously take a piece of cloth.
• • Add 2 tbsp fennel seeds and 2 tbsp dry ginger and tie it.
• • Please include it in the pan and also add 2 tbsp ginger garlic paste and 3 tbsp red chili powder.
• • After stirring it well, add two glasses of water to it.
• • Cover the pan with its lid to allow cooking until the mutton is tender.
• • After the mutton is tenderized, add ½ cup red flour to thicken the gravy.
• • Dissolve 1 tbsp hot spice powder in some water and add to the gravy when it has reached the desired consistency.
• • Allow to simmer for 5 to 10 minutes.
• • Delicious Nehari is ready to serve.

Best places for mouthwatering Nihari

In Lahore “Muhammadi Nihari house” is one of the best options. Their restaurant Nihari is considered the most delicious, mouthwatering dish in this town. If you truly want to have a great time, I highly recommend this place. In Karachi “Zahid Nihari” and “Javed Nihari” is the best option. You will find the most delicious Nihari which is very affordable. I hope you really enjoy my blog and after reading this, hopefully, your next dish on the table will be this aromatic, delicious “Nihari”.