Mutton Nihari Recipe: Mutton Nihari with desi ghee is made in Rampur, water will come in the mouth itself – uttar pradesh news

Anju Prajapati/Rampur: The streets of Rampur should be mentioned and Nihari’s name does not come, this cannot happen. From the Nawabi era till date, Nihari is considered to be the pride of food here. Mutton Nihari is found in desi ghee in many places in Rampur, whose taste is so wonderful that people reach here from far and wide and enjoy eating it. Since morning, the scent of Nihari draws the crowd at the hotel and dhabas.

Honor Zia Ahmed of Olives Hotel says that in a special way, mutton canal is prepared in native ghee, which is also priced at Rs 500. First of all talk about the ingredients, two onion finely chopped, half cup desi ghee, four table spoon flour roasted cinnamon, one piece or 1 table spoon powder, six finely chopped green chillies, seven black cardamom, three-four green cardamom, 1 to 2 strong leaves, one table spoon ginger-lace paste, one table spoon spoon paste, one table spoon spoon coast, one table spoon spoon pound Ginger, two table spoon dry ginger powder, two tablespoons red chili powder, two table spoon fennel powder, three tablespoons swing curd, a table spoon nutmeg-nipple powder, two tablespoons garam masala powder, one table spoon turmeric, two tables spoon rose water, two tablespoons of rose water, half-splash water in water Green coriander and grated ginger are kept for garnish.

Now to make a tasty bath, first of all, clean the mutton and boil it slightly so that the foam comes out and the meat starts to soft, in the meanta, fry the dough lightly on a pan and keep it separate, now heat the desi ghee in the pan, when the ghee is well heated, add onion to it and add golden brown on the low heat. This gives Nihari a deep taste. When the onion becomes brown well, add ginger-garlic paste and fry it. Then add red chili powder, turmeric and salt and add spices.

Now remove the water of boiled mutton and put the mutton in a pan and roast it for a while on high flame, so that the spices stick on the mutton. Heat a little ghee in a separate pan and fry the bay leaf, cinnamon, cloves, green and black cardamom lightly and then add roasted mutton to it and mix it well. Now add curd, garam masala, nutmeg-cardi powder, rose water and saffron water. If you want a thick broth, then keep water less, add more water.

Take a small cloth and fill it with fennel, big cardamom and dry ginger powder and put it in a pot and add grated ginger, chopped green chillies and roasted flour and add everything. After that, the edges of the lid are sealed lightly with a dough, so that the fragrance remains. Now after cooking on low flame for about 40 minutes to 45 minutes, it is seen once. If the oil comes up and the spices have dissolved well, then your nihari is ready.

While serving, sprinkle green coriander and grated ginger from the top and is served with hot naan or tandoori roti. The taste is such that you will remember again and again.