Login with Google
| Ingredient | Qty |
|---|---|
| 1 kg Mutton - (I used shanks),2 tablespoon Sunflower Oil,1/4 cup Water,1 teaspoon Ginger - crushed,1 teaspoon Garlic - crushed,1 teaspoon Onion - sauteed and ground,3 tablespoons Curd (Dahi / Yogurt),2 teaspoon Rose water,1/2 teaspoon Saffron strands - soaked in milk for 10 minutes,Coriander (Dhania) Leaves - small bunch,1-1/2 inch Ginger - julienne,4 Cardamom (Elaichi) Pods/Seeds,1 inch Cinnamon Stick (Dalchini),2 Black cardamom (Badi Elaichi),2 Bay leaves (tej patta),1 teaspoon Turmeric powder (Haldi),1 teaspoon Coriander Powder (Dhania),1 teaspoon Red Chilli powder,2 teaspoons Garam masala powder,1/4 teaspoon Nutmeg powder,1/2 teaspoon Cardamom Powder (Elaichi),Salt - to taste,1 cup Whole Wheat Flour,Water - as required | 4 |
To prepare Awadhi Khaas Nihari Recipe,�firstly slowly add water into the whole wheat flour and make a tight dough. This dough is to seal the vessel. Once it is ready, keep it aside.Heat oil in a wok/ pan and add whole spices (green cardamom, cinnamon, cloves, black cardamom and bay leaves.Now add the meat and saute for 6-7 minutes.Add salt and turmeric and mix well. Pour in the water, cover the pan and cook.When it comes to a boil, immediately add ginger- garlic paste, coriander powder, red chilli and onion paste.Now add nicely whisked yogurt, rose water , garam masala, nutmeg and cinnamon powder and saffron soaked milk/water.Cover the lid and cook for 2-3 minutes.Now transfer the prepared meat mix in a broad base heavy bottom vessel/ handi.Cover the with a lid and seal it with the wheat dough and leave to cook on slow fire. This may take 1.5- 2 hours.Once the meat is cooked till tender, garnish with fresh coriander and ginger juliennes.Serve Awadhi Khaas Nihari Recipe hot with roomali roti or butter garlic naan and rice.