Gosht Nihari Recipe

Gosht Nihari, a gift of Awadhs to Delhi cuisine. A hearty meal is the gosht nihari, a fantastic blend of meat with aromatic spices. There are other Pakistani versions which are equally succulent. Also the nihari was traditionally made with beef, and the bones which gave the body to the gravy, although times have changed but still the Nihari rules!!
Gosht Nihari picture


Preparation Time15 MinCooking Time1 Hr 30 Min
Ready In1 Hr 45 MinDifficulty LevelBit Difficult
Health IndexJust EnjoyServings4
SpecialityMain Ingredient
Interest Group

Recipe Story

Gosht Nihari is surely something I would die for. In winter evenings, near the areas of old walled Delhi you can easily get a bowl of Nihari with Indian breads. Since nihari is available during early mornings, and evenings only, it makes the nihari exclusive. Also something which I would prefer in the winters as the spices heat you up and during summers, which would cause gastric problems. Despite of all cautions, Gosht Nihari is something worth to br flirted with.


 Mutton1 Kilogram
 Refined oil2 Tablespoon
 Green cardamom4
 Whole cinnamon1 Teaspoon
 Black cardamoms2
 Bay leaves3
 Turmeric powder1 Teaspoon
 Water1⁄4 Cup (4 tbs)
 Ginger garlic paste1 Teaspoon
 Coriander powder1 Teaspoon
 Red chilli powder1 Teaspoon
 Garlic1 Teaspoon, fried and ground
 Onions1 Teaspoon, fried and ground
 Yoghurt3 Tablespoon, beaten
 Rose water2 Teaspoon
 Garam masala2 Teaspoon
 Nutmeg cardamom powder1⁄2 Teaspoon
 Saffron1⁄2 Teaspoon, soaked in water
 Salt To Taste
 Ittar3 Drop
 Wheat flour dough1 Cup (16 tbs) (for dum)
 Fresh coriander2 (to garnish)
 Julienned ginger1 Tablespoon (to garnish)


1. Heat oil in a pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves.
2. Add the meat and sauté till lightly fried. Now add salt and turmeric and mix well. Pour in the water, cover the pan and cook.
3. When it starts boiling, add ginger- garlic paste, coriander powder, red chilli, garlic paste and onion paste.
4. Mix well and add yoghurt, rose water, garam masala, nutmeg and cinnamon powder and saffron.
Again, cover and cook for 2-3 minutes.

5. Now transfer the meat in a heavy bottom pan and strain the gravy. Add few drops of ittar and cover the pan.
6. Seal it with the wheat dough and cook on slow fire for about 90 minutes.

7. Garnish with fresh coriander, ginger juliennes and serve hot with tandoori rotis.


colorfulcandies profile page

colorfulcandies says :

will definitely try making gosht nihari recipe at home
Posted on: 11 October 2011 - 10:40am
Gossip _Goddess profile page

Gossip _Goddess says :

I am salivating now!
Posted on: 11 October 2011 - 8:27am

Anonymous says :

Cant wait to try this...
Posted on: 11 October 2011 - 7:46am

anonymous says :

yummy ... tender meat is a delicacy...
Posted on: 11 October 2011 - 3:26am
thot4food profile page

thot4food says :

Nihari has been described as a food for the working class during the Mughal Era.
Posted on: 11 October 2011 - 2:15am
yummyyum profile page

yummyyum says :

Reading this article makes me desperate for this recipe...sad that I cannot go to Delhi and have it immediately...I will make this at home today...
Posted on: 11 October 2011 - 1:15am

Anonymous says :

I am going to make this coming weekend for my family get together !
Posted on: 11 October 2011 - 12:44am
barbecue profile page

barbecue says :

oh what a pampering delight!
Posted on: 11 October 2011 - 12:32am

sumer raheja says :

this meaty dish is so tempting
Posted on: 10 October 2011 - 11:41pm
delicious bites profile page

delicious bites says :

a tasty and flavorful meat preparation!
Posted on: 10 October 2011 - 11:23pm
epicure profile page

epicure says :

Nihari is a delicious dish....a superb invention...just cant stop looking away and admiring this red oily and spicy meat curry!
Posted on: 10 October 2011 - 11:15pm

Anonymous says :

Awadhi food rocks!
Posted on: 10 October 2011 - 11:09pm

Meghna Mathur says :

I can do anything to have this dish:) Its so delicious
Posted on: 10 October 2011 - 2:20pm

Anonymous says :

I love this dish.......the lamb flavors blended with Indian spices.....haven't tried the north indian version......but the Hyderabadi Style nihari was awesome.......
Posted on: 10 October 2011 - 1:55pm

sweet lover says :

Beautiful blend of exotic asian spices!
Posted on: 10 October 2011 - 1:31pm

indianfoodlover says :

Would Nihari taste as good if I used less fat while cooking? Can I use lamb for this recipe?
Posted on: 10 October 2011 - 1:30pm
oatmeal profile page

oatmeal says :

The richness of Awadh is truly depicted here!
Posted on: 10 October 2011 - 12:34pm

sudipa_foodlover says :

Will it taste good ..the very first time I prepare? Seems a bit difficult.
Posted on: 10 October 2011 - 12:16pm

Anonymous says :

remember the taste of Awadhi food from growing up in Delhi... it's beyond words
Posted on: 10 October 2011 - 11:58am
Rashmi vilas profile page

Rashmi vilas says :

My hubby is fond of this scrumptious gosht nihari...thanks for sharing this recipe now can prepare and pamper....
Posted on: 10 October 2011 - 11:55am

Nita.Nair says :

The name itself depicts its class.
Posted on: 10 October 2011 - 11:45am