In a heavy bottom pan add ghee and oil. When the meat is done add roasted wheat flour. Mutton(goat meat) NihariThe name Nihari comes from the Arabic word 'Nahar', meaning day
Kozhikodans like to layer the meat with just rice over it, but the rice itself is layered with cashewnuts, raisins, ghee, fried onions, saffron, coriander and mint leaves etc
[Ideally, onions have to be deep fried in a pan full of ghee, it adds extra taste. Dry roast rice in a hot vessel by stirring continuously to avoid rice from getting burnt
Add ghee to the remaining oil in the kadai where the onions are fried. Dry roast all the ingredients given in that list on a low flame till it gets toasted and nice aroma comes from it
Heat remaining ghee in a thick bottomed pan. Dry roast caraway seeds, one cinnamon stick and remaining pepper corns ,cloves and green cardamom until fragrant
In a small pan, heat ghee and roast the cashew nuts til golden brown. Heat a kadhai/pan, dry roast the mutton keema until the water in it is released and allow it cook till the water is completely absorbed
For the Mutton. Then add the boiled Mutton pieces only. Fry well then add the mutton stock. 1 tsp roasted cumin seeds + 1 tbsp roasted coriander seeds powdered together. 3 tbsp oil/ghee/as needed. 750 gm Mutton. Pressure cook the mutton with all the ingredients and 3 -4 cups water for 15 minutes or 3 whistles. 1 tsp roasted cumin seeds + 1 tbsp roasted coriander seeds powdered together. 3 tbsp oil/ghee/as needed
She would start cooking the mutton, I would wash and lightly toast the rice in ghee. In a large capacity pressure cooker or other large pan like a Dutch pot, heat the rest of the ghee
My childhood is littered with memories of my grandmother lowering bowls of piping hot, thick daal, pouring large dollops of ghee over it, and serving it with piping hot rice and a few green chillies
Now take a heavy bottom pan and heat the ghee. Mutton do pyaza –. it is an Indian traditional dish pyaz are the onions, mutton do pyaza means loads of onions are used in this recipes with are added in different form and at different steps while making
• Pour ghee and place marinated mutton with all the marinade in it. Clarified butter ( ghee) ½ cup. • Now take curd, turmeric powder, saffron, roasted gram flour and salt in a big bowl and mix it well
Serve any curries like chicken kulambhu, fish kuzhambhu, mutton gravy or any gravies of your choice. Once done, drizzle with some ghee, garnish with roasted cashews and onions
