Authentic Awadhi Nihari with Warm Ulte Perhe ki Roti
Experience the rich heritage of royal Awadhi cuisine with this slow-cooked, melt-in-the-mouth mutton stew infused with fragrant spices. Served alongside delicate, griddled bread, it offers a deeply comforting and aromatic dining experience.
270min
Total Time
6
Servings
Awadhi
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed handi or pressure cooker and fry the sliced onions until golden brown and crisp; remove half for garnish.
2
Add the ginger-garlic paste to the remaining onions in the pot and sauté until the raw aroma disappears.
3
Add the mutton shanks and sear them well on all sides until lightly browned.
4
Stir in the red chili powder, turmeric powder, coriander powder, and salt, cooking for 5 minutes with a splash of water.
5
Lower the heat and whisk in the yogurt gradually, stirring continuously to prevent curdling.
6
Pour in the warm water or bone broth, bring to a boil, then cover with a tight-fitting lid and simmer on very low heat for 3 to 4 hours until the meat falls off the bone.
7
Make a smooth, thin paste of the wheat flour with a little water and stir it slowly into the simmering stew to achieve a silky consistency.
8
Sprinkle the shahi garam masala powder over the nihari, cover, and let it rest on dum for 15 minutes.
9
Garnish with the reserved fried onions, fresh ginger juliennes, and mint leaves, then serve hot with traditional bread.
Ingredients
1 kg bone-in mutton shanks
1/2 cup ghee
2 large onions, thinly sliced
2 tablespoons ginger-garlic paste
2 tablespoons wheat flour (atta) for thickening
1 tablespoon Kashmiri red chili powder
1 teaspoon turmeric powder
2 teaspoons coriander powder
1 tablespoon Awadhi shahi garam masala powder
1 cup plain yogurt, whisked
4 cups warm water or bone broth
Salt to taste
Julienned ginger and fresh mint leaves for garnish
*This AI-generated recipe may contain inaccuracies.