Nihari Gosht Recipe
About Nihari Gosht Recipe:
From the illustrious kitchens of the Mughals, Nihari Gosht is a conventional Muslim dish that has gradually taken over the taste buds of individuals across the boundaries. Nihari is a true dish that implies a lethargic cooked sheep stew, which is said o be started in the Awadhi kitchen of Lucknow. A mainstream dish in Pakistan and Bangladesh, Nihari is likewise viewed as the public dish of Pakistan. Prior Nihari formula had heap varieties of flavors because of which it was moderately cooked overnight and served the following morning on uncommon events and celebrations like Eid. Here is the extraordinary illustrious formula that you can cook at home with simple strides on bubbly events and evening gatherings. Go with it with naan, paratha, or rice.
Ingredients in Nihari Gosht Recipe:
A heavenly blend of flavors, Nihari Gosht has rich flavors and spices like cardamom, cinnamon, chilies, sound leaves, nutmeg blended in with yogurt and Gulab Jal. Saffron adds an intriguing and fragrant flavor to the dish. This is the ideal meat dish, enhanced with the smell of rose water and huge loads of flavors.
Ingredients Of Nihari Gosht
- 1 Kg meat
- 2 tbsp refined oil
- 3-4 Green cardamoms
- 1 tsp whole cinnamon
- 2 black cardamoms
- 2-3 Bay leaves
- 1 tsp turmeric powder
- 1/4 cup water
- 1 tsp ginger-garlic paste
- 1/2 tsp coriander powder
- 1 tsp red chili powder
- 1/3 tsp garlic (ground), fried
- 1 tsp onion (ground), fried
- 3 tbsp. yogurt (beaten)
2 tsp gulab jal How to Make Nihari Gosht
- Heat oil in a pan and add green cardamom, cinnamon, cloves, black cardamom, and bay leaves.
- Add the meat and saute till lightly fried.
- Add salt and turmeric and mix well.
- Pour in the water, cover the pan, and cook.
- When it starts boiling, add ginger- garlic paste, coriander powder, red chili, garlic paste, and onion paste.
- Mix well and add yogurt, Gulab-Jal, garam masala, nutmeg, and cinnamon powder, and saffron.
- Cover and cook for 2-3 minutes.
- Now transfer the meat to a heavy bottom pan and strain the gravy.
- Add a few drops of it and cover the pan.
- Seal it with the wheat dough and cook on a slow fire.
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