Nihari

Since it’s Rose Day, we thought we’d bring you a special dish to surprise your loved ones—Nihari with Rose Petals! This rich and aromatic dish slow-cooked to perfection, is perfect for creating memorable moments over a hearty meal.

You can serve the Nihari hot with naan, tandoori roti, or rustic bread, along with lemon wedges for added zest.

Ingredients for Nihari

For the Nihari Masala:

• Bay leaves – 2 to 3

• Coriander seeds – 1½ tbsp

• Black cardamom – 1

• Black peppercorns – 1 tsp

• Cloves – 6

• Cinnamon stick (Ceylon or Cassia) – 3-inch piece (or 1-inch for cassia)

• Green cardamoms – 8

• Mace strand – 1 (use half for stronger flavor)

• All-spice (kabab chini) – ½ tsp

• Long pepper (pipali) – ¾ inch

• Shahi jeera (Indian caraway) – ¾ tsp

• Fennel seeds – ¾ tsp

• Star anise – 1 small

• Nutmeg – ¼ tsp

• Organic dried rose petals – 1½ tbsp (or 1 tsp rose water added at the end)

• Dried galangal (optional) – ½ inch (or substitute with ⅓ tsp ground ginger)

• Vetiver roots/khus (optional) – 5 to 6

For the Stew:

• P Mark Kachi Ghani Mustard Oil – ¼ cup

• Bone-in mutton (goat or lamb) – ½ kg (1.1 lbs)

• Sea salt – 1½ tsp (divided, adjust to taste)

• Kashmiri red chili powder – 1½ tsp (adjust to taste)

• Turmeric powder – ½ tsp

• Onion – 2 cups, thinly sliced (250 grams)

• Ginger – ¾ tbsp, grated

• Garlic – ¾ tbsp, grated

• Plain yogurt (optional) – ½ to ¾ cup

• Wheat flour – ¼ cup

• Hot water – 5 to 6 cups

• Water (for slurry) – 1 cup

For Garnish:

• Ginger – 1-inch piece, julienned

• Coriander leaves – Handful, chopped

• Green chilies – 2, sliced

• Lemon wedges – For serving

Method for Nihari

1. Prepare Nihari Masala

   • Dry roast all the whole spices (except rose petals) on low heat for 3–5 minutes until aromatic.

   • Lightly toast the rose petals separately.

   • Grind the roasted spices into a fine powder. Reserve 2 tbsp for the stew. Grind the rose petals and mix with the remaining masala.

2. Cook the Stew

   • Heat P Mark Kachi Ghani Mustard Oil in a deep pot and sauté the onions until light golden.

   • Add the mutton pieces and sauté for 6–7 minutes on medium heat.

   • Stir in grated ginger, garlic, turmeric, chilli powder, 1 tsp salt, and half of the prepared nihari masala. Cook for 1 minute.

   • Pour in 5–6 cups of hot water, stir well, cover, and simmer on low heat until the meat is tender (1.5 to 2.5 hours).

3. Prepare Flour Slurry

   • Mix wheat flour, yoghurt, the remaining nihari masala, and 1 cup of water into a smooth slurry.

4. Thicken the Stew

   • Stir the slurry into the tender meat and bring the stew to a boil. Simmer for 30 minutes until the gravy thickens. Adjust salt to taste.

5. Garnish and Serve

   • Rest the nihari for a few minutes, then garnish with ginger juliennes, coriander, and green chilies.

   • Your Nihari is ready!
     

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