Awadhi Khaas Nihari Recipe
Description:
Awadhi Khaas Nihari is an exquisite slow-cooked stew that originates from the royal Mughal and Awadhi cuisines. Known for its luxurious flavors, this dish features either beef or lamb, traditionally cooked with the bone marrow to infuse the meat with deep, rich flavors. The authentic preparation involves cooking the Nihari in a sealed vessel that’s buried underground, allowing the dish to slow-cook overnight and tenderize the meat, making each bite melt in your mouth. Typically made with shanks and feet of beef or lamb, this stew is garnished with fresh coriander and julienne ginger, adding a touch of freshness. The Awadhi Khaas Nihari is best enjoyed with soft roomali roti, butter garlic naan, or steamed rice. A true gem of Awadhi culinary tradition, it offers an aromatic and comforting experience, ideal for dinner on special occasions or a cozy family meal.
Cuisine: Awadhi
Course: Dinner
Diet: Non-Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Mutton (shanks or feet) | 1 kg |
| Oil | 2 tbsp |
| Water | 1/4 cup |
| Ginger (crushed) | 1 tsp |
| Garlic (crushed) | 1 tsp |
| Onion (sauteed and ground) | 1 tsp |
| Curd (Dahi/Yogurt) | 3 tbsp |
| Rose water | 2 tsp |
| Saffron strands (soaked in milk) | 1/2 tsp |
| Coriander (Dhania) leaves (for garnish) | Small bunch |
| Ginger (julienne, for garnish) | 1-1/2 inches |
| Whole Spices | |
| Cardamom (Elaichi) Pods/Seeds | 4 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Black cardamom (Badi Elaichi) | 2 |
| Bay leaves (Tej Patta) | 2 |
| For Seasoning | |
| Turmeric powder (Haldi) | 1 tsp |
| Coriander Powder (Dhania) | 1 tsp |
| Red Chilli Powder | 1 tsp |
| Garam Masala Powder | 2 tsp |
| Nutmeg Powder | 1/4 tsp |
| Cardamom Powder (Elaichi) | 1/2 tsp |
| Salt | To taste |
| For Whole Wheat Dough (for dum) | |
| Whole Wheat Flour | 1 cup |
| Water (as required for dough) | As needed |
Preparation Time: 15 minutes
Cooking Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: Serves 4-6 people
Instructions:
-
Prepare the Whole Wheat Dough:
Begin by preparing the whole wheat dough that will be used to seal the vessel during the cooking process. Slowly add water to the whole wheat flour and knead it into a tight, firm dough. This dough will create a seal over the cooking vessel, ensuring that the flavors are locked in during the slow cooking process. Set the dough aside once it is ready. -
Cook the Meat:
Heat oil in a large wok or pan. Once the oil is hot, add the whole spices—cardamom pods, cinnamon stick, black cardamom, and bay leaves. Stir them for a few seconds until fragrant, then add the mutton pieces. Sauté the meat for 6-7 minutes, allowing it to sear slightly and release its juices. Season with salt and turmeric powder, mixing well to coat the meat. -
Add Flavorings and Liquids:
Pour in the water and bring the mixture to a boil. Once boiling, immediately add the ginger-garlic paste, coriander powder, red chili powder, and the ground onion paste. Stir in the well-whisked yogurt, rose water, garam masala powder, nutmeg powder, cardamom powder, and the saffron-soaked milk (with the saffron strands included). Let this mixture simmer for 2-3 minutes, allowing the spices and yogurt to blend and coat the meat with their fragrant flavors. -
Transfer to Cooking Vessel:
Transfer the prepared meat mixture into a broad, heavy-bottomed vessel or handi. Ensure the vessel has a lid that can be sealed tightly. If using a traditional method, cover the lid and seal it with the prepared wheat dough to prevent steam from escaping during the slow cooking process. -
Slow Cook:
Place the sealed vessel on low heat, ensuring it cooks slowly for about 1.5 to 2 hours. During this time, the meat will tenderize, and the flavors will meld together, creating a rich, aromatic broth. You can check occasionally, but be sure to leave the lid sealed for the most part to keep the stew’s flavors intact. -
Garnish and Serve:
Once the meat is cooked to a tender, melt-in-your-mouth texture, remove the vessel from the heat. Garnish the Nihari with fresh coriander leaves and julienned ginger. Serve your delicious Awadhi Khaas Nihari hot with roomali roti, butter garlic naan, or a serving of steamed rice. Enjoy the deep, aromatic flavors of this royal Mughal dish!
Tips:
- For a more authentic taste, you can cook the Nihari on low heat overnight if you have the time.
- Adjust the amount of saffron and rose water to suit your preference for fragrance and flavor.
- To add more richness to the dish, you can add some bone marrow along with the meat for extra flavor.
Awadhi Khaas Nihari is a delightful dish that transports you straight to the royal kitchens of Awadh. Its aromatic, flavorful broth, tender meat, and royal garnishes create a dish that is nothing short of special for any dinner table. Whether you’re serving it on a festive occasion or as a comforting family meal, this recipe is sure to impress.
