Hyderabadi Nihari

Serves : 4-5

Cooking time : 1 hour

INGREDIENTS

Step 1

1. Goats trotters ( paya ) 18
2. Onion 1  sliced finely
3. Green chilles 8-9
4. Ginger-garlic paste 2 Tbspns
5. Kashmiri red chilli powder 2 Tspns
6. Turmeric Powder 1/2 Tspn
7. Mint leaves 1/2 bunch
8. Cilantro/Coriander leaves 1 bunch
9. Salt to taste

Step 2

1. Onion  1 medium sliced finely
2. Ginger-Garlic paste 1Tbspn
3. Green chilles 4
4. Red chilli powder 1Tspn (add more if u want it to be spicy)
5. Turmeric powder 1/4th Tspn 
6. All spice powder 1 Tspn
7. Wheat flour 2 handfuls
8. Potli ka masala (1 packet) or nihari or paya masala 2Tbspns
9. Fresh ginger pieces(1"inch)
10. Mint leaves 1/2 bunch
11. Cilantro/Coriander leaves 1 bunch
12. Salt to taste
13. Oil for cooking

METHOD

• Pressure cook the trotters with step 1 ingredients and enough water for 40 minutes along with potli ka masala till tender (tie your potli ka masala in a small muslin cloth) or You can cook on low flame in a vessel till the meat condenses(keep adding water if the water evaporates).
• Now heat about 4-5 Tbspns of oil in a big vessel.
• Add the sliced onions along with green chilles ,when the onions turn golden brown in color add the ginger-garlic paste along with fresh ginger pieces.
• Also add red chilli powder ,turmeric powder, salt, all spice powder.
• Now add wheat flour and fry well till it gets properly roasted. Cook on low flame or you will burn your masalas.
• Add the step 1 condensed meat along with its soup. Also add nihari masala/paya masla if u dint add your potli ka masla in the step 1.
• Add enough water so that the consistency of the nihari is soupy.
• Add coriander and mint leaves and boil for some time.

Serve hot with hot parathas or Hyderabadi nan.