Nihari is a delightfully smooth flour based stew with moderate cooked sheep and a crowd of flavors. This sheep nihari recipe takes ~4 hours to cook anyway it’s definitely not hard to amass. To get the best flavor, the sheep is cooked on amazingly low warmth for upto 4 hours.

Usually Nihari was cooked for the duration of the night and thereafter served to the Mughal Kings of Delhi in breakfast after the morning supplications.

From the great kitchens of the Mughals, the dish has now crossed all edges of region, religion, and course. Regardless, since it takes a long time, directly around 5 hour, to cook Nihari, it is generally held for remarkable occasions like Eid dinners and various good times.

The principal event when I had nalli nihari was after my marriage when I was examining the universe of non-vegetarian cooking. I was revealed to it was one of the dishes that has changed over various veggie lovers. I venerated the nihari stew and I could see how among Sikander and daddy the whole 1/2 kg sheep nihari was done in just a single dinner. That suggested I expected to make sense of how to make nihari.


In India, nihari is commonly made with sheep or gosht which is goat meat. The shank isolate is what is favored for making Nihari. Nihari can in like manner be made with chicken, sheep, or burger.

I had asked my Pakistani neighbor and she said that both sheep and meat nihari are fundamental plans in Pakistan.



Much equivalent to garam masala, Nihari masala is a mix of whole fragrant flavors. The whole flavors like cardamom, fennel, cloves, nutmeg, dry ginger, etc are cooked and thereafter ground to a powder. The masala mix is best when masterminded fresh yet you can make it greater sums and store in a hermetically fixed compartment. The locally built nihari masala keeps well for up to a half year and can be used for cooking other veggie sweetheart and non-vegetarian curries as well.

Take a gander at my glossary of Indian flavors for a once-over of flavors and their names in both Hindi and English.

In case you like this equation, if it’s not all that much issue stop for a moment to rate it and furthermore leave your comments close to the completion of the blog. It will really ask me to keep researching, learning and improving. Imagine the culinary specialists in old Mughal nourishment who may cook it medium-term! Do you get some answers concerning the traditions of sheep nihari? I couldn’t envision anything superior to know!

Fixings (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)


1 kg sheep , preferably shank bundle (cut into 8-10 pieces)

4 tbsp Ghee/Clarified spread

2 medium onions , finely cut

1 tsp ginger paste

1 tsp garlic stick

Salt to taste

2 tsp coriander powder

1/2 tsp turmeric powder

3 tbsp wheat flour

3 tbsp nihari masala


1 tbsp cumin seeds

2 tsp fennel seeds

1 tsp soonth dry ginger

5-6 green cardamoms

2 dim cardamoms

4-5 cloves

1 bay leaf

1 inch cinnamon stick

8-10 dim peppercorns

1/4 tsp ground nutmeg

for decorate

1 inch ginger , cut into this strips

4-5 stalks new coriander leaves

1 tbsp lime juice


1. Spot sonf and sonth on mulmul texture and tie this like a potli.

2. Cut chicken in 8-10 pieces. Use chicken with bones.

3. Warmth up ghee and fry onion… .on smooth onion, join chicken… increase fire and mix… .cook till chicken concealing lil change… place potli in chicken and cook more till

4. Water of chicken dry.

5. In one cup of water fuse ginger, garlic stick… mix… .recall for chicken with salt..mix well.

6. Exactly when its beginnings gurgling consolidate red bean stew powder and cook well until water of ginger, garlic stick dry. Slow fire.

7. The onion will mix in sauce by then incorporate water the sum you need its juices. Ideally 2 glass of water. Check salt on this point… spread and addition fire.

8. Mix lal aata in 1 cup of water… .recall stick for sauce bit by bit to thick it. Make an effort not to remember all paste for the twofold. It’s up to you how much thick sauce you need. Mix on high fire.

9. Mix garam masala in ¼ cup of water and recollect it for thick sauce… mix and spread.

10. Keep it on dum for 2-3 minutes. (do whatever it takes not to cook consequent to including garam masala basically keep dum)

11. For a radiant result. Off the fire after dum and leave it 3-4 hours(don’t uncover it).

12. Take out chicken and ghee which is on top from sauce.

13. Freely heat up sauce before serving.

14. Spot chicken in a serving dish, pour hot sauce and ghee on top, enhance with ginger cut and serve.

About Awais Raza

Awais Raza is a best blogger and cooker . I wanted to write and cook latest dishes . I wanted to prepare latest dishes which can be easily cook in kitchen.I was working in Food Factory since 2003.

Leave a Reply

Your email address will not be published. Required fields are marked *