Nihari is one of the most beloved slow-cooked dishes in South Asian cuisine — a rich, deeply spiced mutton broth that has been warming homes for centuries. Originally a royal breakfast dish from the Mughal era, Nihari is now a weekend staple across Pakistan, India, and the UAE. The secret? Time, the right spices, and — most importantly — the right cut of meat.
At Meat Hub, our Fresh Halal Mutton Nihari Cut (Bone-In) is specially portioned for this dish, with marrow-rich bones and collagen-heavy connective tissue that melt into the broth over hours of slow simmering. The result is a silky, intensely flavoured gravy that no shortcut can replicate.
Ingredients
For the Nihari:
- 1kg Fresh Halal Mutton Nihari Cut Bone-In (from Meat Hub)
- 4 tbsp ghee or oil
- 2 large onions, thinly sliced
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 3 tbsp Nihari masala (store-bought or homemade — see below)
- 1 tsp red chilli powder
- 1 tsp salt (adjust to taste)
- 3 tbsp whole wheat flour (atta), mixed with ½ cup water to form a slurry
- 1.5 litres water
Homemade Nihari Masala (optional):
- 2 tsp fennel seeds (saunf)
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp black pepper
- 4 cloves
- 2 black cardamom pods
- 1 small piece of cinnamon
- ¼ tsp nutmeg
- ¼ tsp mace (javitri)
Dry roast and grind all spices to a fine powder. Store in an airtight jar.
To Garnish:
- Fresh ginger, julienned
- Fresh green chillies, sliced
- Fresh coriander (cilantro), chopped
- Lemon wedges
- Fried onions (birista)
Method
Step 1 — Brown the Onions
Heat ghee in a large heavy-bottomed pot over medium-high heat. Add sliced onions and fry until deep golden brown — about 15–20 minutes. Remove half the onions and set aside for garnish.
Step 2 — Sear the Mutton
Add ginger and garlic paste to the pot and fry for 2 minutes. Add the mutton nihari pieces and sear on high heat for 5–7 minutes until lightly browned on all sides.
Step 3 — Add the Spices
Lower the heat to medium. Add Nihari masala, red chilli powder, and salt. Stir well to coat the meat. Cook for 3–4 minutes until the oil begins to separate from the masala.
Step 4 — Slow Cook
Add 1.5 litres of water and bring to a boil. Skim any foam from the surface. Reduce heat to the lowest setting, cover tightly, and simmer for 3–4 hours — or until the meat is completely tender and falling off the bone. Check occasionally and add water if needed to keep the meat submerged.
Step 5 — Thicken the Gravy
Once the meat is tender, stir in the flour-water slurry gradually, stirring constantly to avoid lumps. Simmer uncovered for a further 15–20 minutes until the gravy reaches a thick, silky consistency.
Step 6 — Serve
Ladle into deep bowls. Top generously with julienned ginger, sliced green chillies, fresh coriander, fried onions, and a squeeze of lemon. Serve with fresh naan or khamiri roti.
Tips for the Perfect Nihari
- Don't rush it — Nihari needs at least 3 hours of slow cooking. The longer, the better.
- Use bone-in cuts — The marrow and collagen from the bones are what give Nihari its signature silky broth. Boneless meat simply won't deliver the same result.
- Skim the fat — After cooking, you can skim excess fat from the surface for a cleaner finish, or leave it for a more traditional preparation.
- Make it ahead — Nihari tastes even better the next day as the flavours deepen overnight.
Where to Buy Fresh Halal Mutton Nihari Cut in Dubai & UAE
The right cut makes all the difference. Our Fresh Halal Mutton Nihari Cut Bone-In is available for same-day delivery across Dubai and the UAE at Meat Hub. Freshly butchered, never frozen, and portioned specifically for slow-cooked dishes like Nihari.