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    Shaan-e-Nihari Recipe

    Posted By: Pooja Gupta
    |

    Nihari basically is a flour-based stew, consisting of slow cooked meat and variety of spices. The most commonly used meat for this dish is beef or lamb along with its bone marrow.

    It's a traditional brunch food from Pakistan served with a Naan bread. The word Nihari comes from the Arabic word "Nahar", which means day. This is typically served after the sunrise prayers and that's why it's called Nihari. This dish is a sensory tantalizing experience in all.

    recipe for shaan-e-nihari
    Shaan-e-Nihari Recipe
    shaan-e-nihari recipe
    Prep Time
    20 Mins
    Cook Time
    30M
    Total Time
    50 Mins

    Recipe By: Chef Rahis Khan

    Recipe Type: Main Course

    Serves: 4

    Ingredients
    • Lamb with bones - 1 kg

      Ghee - 1 cup

      Sliced onion - 1 cup

      Green cardamom - 5

      Cloves - 5

      Cinnamon stick - 1

      Bay leaf - 2

      Coriander powder - 1 tbsp

      Red chilli powder - 1 tsp

      Turmeric - 1 tsp

      Lamb stock - 1 litre

      Salt to taste

      Ginger paste - 2 tbsp

      Garlic paste - 2 tbsp

      Yogurt - 1 cup

      Refined flour - ¼th cup

      Gram flour - ¼th cup

      Garam masala - 1 tsp

      Mace and elaichi powder - 1 tsp

      Vetiver (kewra) - 2-3 drops

      Green coriander for garnishing

    Red Rice Kanda Poha
    How to Prepare
      1. Heat 150 g of ghee in a handi.
      2. Add the sliced onion and sauté over medium heat until it turns golden brown in colour.
      3. Add lamb, cardamom, cloves, cinnamon and bay leaf.
      4. Stir until the liquid has evaporated.
      5. Later, add coriander powder, red chillies, turmeric and salt; stir it well.
      6. Add the ginger and garlic paste.
      7. Stir it until it leaves the masala.
      8. Then, add yogurt and allow it to boil, slow down the heat to medium.
      9. Cook it for another 10 minutes.
      10. Add lamb stock (approx.1 lt.), let it boil again, cover it and simmer, stir in between, until the lamb is tender.
      11. Later, remove the meat from the gravy and keep it aside.
      12. Heat the remaining ghee in a separate handi.
      13. Add refined flour and gram flour and cook until it turns light brown.
      14. Add the gravy and mix it well.
      15. Boil it for some time and strain it through the soup strainer.
      16. Add the cooked meat in the gravy.
      17. Add garam masala and the mace and elaichi powder, vetiver, and adjust the seasoning.
      18. Cover it with the lid and simmer it for 15 minutes on low flame.
      19. Garnish with coriander and serve with a kulcha.

    Instructions
    • 1. You can grind the dry spices, instead of adding them as a whole.
    Nutritional Information
    • Serves - 1 piece
    • Calories - 323 cal
    • Fat - 23 g
    • Protein - 10 g
    • Carbohydrates - 19 g
    • Sugar - 2 g
    • Dietary fibre - 0 g
    [ 3.5 of 5 - 111 Users]
    Read more about: bakrid meat
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