Mutton Nihari Recipe – Step by Step Guide

Nihari is comfort in a bowl — slow-braised mutton that falls apart, submerged in a deeply spiced, glossy gravy and finished with a heady garnish of fried onions, ginger, and fresh herbs. Traditionally cooked overnight and served for breakfast, it’s now a weekend showstopper everywhere from Karachi to Delhi. This recipe gives you a reliable method (stovetop, pressure cooker, or slow cooker), a homemade nihari masala blend, and practical tips so your mutton nihari comes out rich, gelatinous, and perfectly balanced every time.

Why this method works

Nihari relies on time and fat. The long, gentle simmer dissolves connective tissue (collagen) into gelatin, giving the gravy its luxurious body. Browning the meat and toasting the masala adds depth. If you’re short on time, pressure cooking will soften the meat quickly, but slow cooking produces a more complex, silky result.

Yield & timing

• Serves: 6–8
• Prep time: 20–30 minutes
• Cook time (stovetop): 4–6 hours (low simmer)
• Cook time (pressure cooker): 45–60 minutes (plus simmer)
• Cook time (slow cooker): 6–8 hours on low
• Total time: depends on method; plan ahead for best texture

Ingredients

Nihari masala (homemade blend)

• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tsp black peppercorns
• ½ tsp fennel seeds
• 4–5 whole cloves
• 3–4 green cardamom pods
• 1 small cinnamon stick
• 1 tsp whole nutmeg (or ½ tsp ground nutmeg)
• 1 tsp long pepper (pippali) or ½ tsp ground black pepper (optional)
• 1 tbsp roasted wheat flour (atta) — for thickening (see note)

Grind to a coarse powder and set aside.

For the nihari

• 1.5–2 kg mutton (bone-in shanks, neck, or short ribs recommended)
• ½ cup ghee or oil (use some ghee for richness)
• 3–4 large onions, thinly sliced
• 2 tbsp ginger-garlic paste
• 3–4 tbsp nihari masala (adjust to taste)
• ½ tsp turmeric powder
• Salt to taste
• 4–5 liters of water (enough to cover meat in pot)
• 2 tbsp lemon juice (optional, to finish)

Fresh coriander, juliennes of ginger, fried onions, green chilies, and juliennes of ginger for garnish

Step-by-step method

1. Prepare the masala

Dry-toast whole spices (coriander, cumin, peppercorns, fennel, cloves, cardamom, cinnamon) in a pan until fragrant (1–2 minutes). Cool and grind coarsely with nutmeg and long pepper if using. Mix in roasted wheat flour. This flour helps give nihari its traditional sheen without making it pasty.

2. Brown the meat and onions

Heat ghee in a heavy-bottomed pot or Dutch oven. Fry sliced onions until deep golden and caramelized; remove two handfuls and set aside for garnish. Increase the heat, add mutton pieces, and brown well on all sides to develop caramelized flavor. Work in batches if necessary.

3. Build the base

Reduce the heat to medium. Add ginger-garlic paste and sauté for a minute. Add turmeric and 2–3 tablespoons of the nihari masala and stir until fragrant. Add enough water to cover the meat (about 4–5 liters for a large pot). Bring to a boil, skim off foam, then reduce to the lowest simmer.

4. Slow cook (choose your path)

Stovetop: Cover and simmer gently for 4–6 hours until the meat is falling off the bone and the gravy is gelatinous. Stir occasionally and skim fat if desired.

Pressure cooker: Seal and cook 45–60 minutes (high pressure), depending on cut—use natural release. After pressure cooking, simmer uncovered 15–20 minutes to concentrate the sauce.

Slow cooker: Transfer browned meat and sautéed base to slow cooker, add water and remaining masala, and cook on low for 6–8 hours.

5. Adjust texture & seasoning

Toward the end, the gravy should be thick and glossy. If it’s too thin, mix 1–2 tsp roasted wheat flour with a little water to make a slurry and stir in, simmer 5–10 minutes. Taste and correct salt and spice; add lemon juice if you want a bright finish.

6. Final tadka (optional)

Heat 1–2 tbsp ghee in a small pan, add 1 tsp nihari masala and briefly fry; pour over the nihari for an aromatic boost.

How to serve

Serve hot: ladle nihari over warm naan or steamed rice. Top with reserved fried onions, a generous handful of chopped coriander, juliennes of fresh ginger, and sliced green chilies. A wedge of lemon or a dab of nihari’s own bright juice on the side helps cut the richness.

Pro tips & troubleshooting

Best cuts: Bone-in shanks/neck/short ribs give the best flavor and gelatin. Boneless is quicker but less silky.

Fat control: Nihari is meant to be rich, but you can skim some surface fat after cooling or chill and remove hardened fat before reheating.

Masala strength: Start with less masala and taste later—spices concentrate during long cooking.

Overly thin gravy: Reduce by simmering uncovered, or use a little roasted atta slurry.

Sticky or gummy: Too much flour or over-reduction can make the sauce gluey — avoid adding large amounts of starch at the start.

Variations & serving ideas

Beef nihari: Use beef shanks for a deeper, fattier finish — cook longer for tenderness.

Kashmiri nuance: Add a pinch of saffron soaked in warm milk near the end for aroma and color.

Breakfast style: Serve with a side of kulcha or sheermal and boiled eggs for a traditional morning feast.

Mini nihari tacos: For fusion, shred cooked mutton and serve in flatbreads with nihari jus and pickled onions.

Storage & make-ahead

Nihari improves with time — flavors meld overnight. Refrigerate in an airtight container up to 3 days; reheat slowly and skim fat if needed. Freeze portions up to 2 months; thaw overnight in the fridge, then warm gently.

FAQs

Q1: Can I make Nihari in a pressure cooker?

Yes, you can, but you'll lose a bit of that slow-cooked depth. Use it for convenience, but go traditional when you want flavor bombs.

Q2: Is Nihari spicy?

Traditionally, yes—but you can tone it down by adjusting the chili level in your masala.

Q3: What’s the difference between Beef Nihari and Mutton Nihari?

Beef Nihari is heavier and takes longer to cook. Mutton offers a slightly lighter, more tender experience.

Q4: Can I freeze Mutton Nihari?

Absolutely. Just thaw and reheat slowly. It freezes well for up to a month.

Q5: Is Nihari gluten-free?

Not by default—wheat flour is used as a thickener. Use cornstarch or gluten-free flour as a substitute.

Final thoughts

Mutton nihari is rewarding: a little planning, some slow time, and a careful spice balance create a bowl that’s uniquely comforting and celebratory. Whether you cook it to tradition’s slow rhythm or speed it up with a pressure cooker, focus on good bones, patient simmering, and a bright final garnish—those are the secrets to an unforgettable nihari.

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