Chef Ranveer Brar's video: Lucknow special Nihari recipe Ranveer Brar

Chef Ranveer Brar takes you for a mouth watering journey to the streets of Lucknow with the special Nihari Recipe. Full of fun facts about the dish and the reason for it to be popular in the words of the Chef. Enjoy your Nihari. Happy cooking.. Click here to subscribe: https://goo.gl/UE2pmL Website: https://www.ranveerbrar.com Facebook: https://www.facebook.com/RanveerBrar Instagram: https://www.instagram.com/ranveer.brar Twitter: https://twitter.com/ranveerbrar NIHARI Preparation time 15 minutes Cooking time 1 ½ hour Serves 4 Course : Breakfast/Main course Cuisine: Lucknow/Uttar Pradesh Ingredients For Nihari Masala 5 gms Green cardamom 3 gms mace 1 gms All spice 4-5 long pepper 2 gms Stone flower 3 gms black cumin seeds 2 dried galangal ½ gms Vetiver roots 1 inch cinnamon stick 20 gms black pepper 5 gms dried rose petals For Nihari ½ cup mustard oil 1 tbsp garlic juice 2 bay leaves 4-5 cloves 2-3 black cardamom 700 gms onion, sliced 1 kg lamb /mutton salt to taste 1 tbsp ginger garlic paste 5 gms red chilli powder 15 gms Turmeric powder 12-15 gms coriander powder 1 ½ cup curd 2 tbsp wheat flour 2 tbsp prepared nihari masala 1 tbsp kewra water water For Tira 1 tbsp Prepared nihari masala ½ cup Ghee 1 ½ tbsp Red chilli powder 1 tbsp Kewra water For Garnish Coriander leaves Onion chopped Lemon wedges Khamiri roti Process ● In a deep handi, heat mustard oil and let it smoke. Sprinkle some garlic juice. ● Add bay leaves, cloves, black cardamom, onion and saute well. ● Add lamb salt to taste and ginger garlic paste and roast them well. ● In a bowl, add red chilli powder, turmeric powder, coriander powder and curd mix well. ● Add the curd mixture into the handi. Water as required and mix well. ● Cover and cook on low flame till the mutton is completely cooked. For nihari masala ● Heat a pan, add green cardamom, mace, all spice, long pepper, stone flower, black cumin seeds, dried galangal, vetiver root, cinnamon stick, black pepper and dry rose petals. Dry roast till fragrant. ● Transfer the spices in a blender and blend it to a fine powder and keep it aside. ● In a bowl, add wheat flour, prepared nihari masala, water as required, black pepper and kewra water mix well. Transfer this slurry into handi. ● Cook till the the gravy slightly thickened. For Tira ● Heat a pan, add ghee, nihari masala, red chilli powder and kewra water mix well strain the mixture and transfer it to handi. ● Garnish with coriander leaves, onion chopped, lemon wedges. ● Serve hot with khamiri roti.