Nihari (hyderabadi)
Dinner • India
About Nihari (Hyderabadi)
Overnight-cooked mutton shank stew in spice paste — Hyderabadi breakfast staple in Old City.
How to Make Nihari (Hyderabadi) (Traditional & Healthy Version)
Nihari (Hyderabadi) is a beloved South Indian non-vegetarian dish, known for its rich, aromatic gravy and tender pieces of slow-cooked meat, typically enjoyed during special occasions and festive dinners. Originating from the royal kitchens of Hyderabad, Nihari has cemented its place as a classic dish in Andhra and Telangana cuisine. Traditionally cooked overnight, this version offers a healthier, quicker adaptation without sacrificing authentic flavours. The Hyderabadi Nihari is celebrated for its deep spices, including garam masala, saunf, and a touch of zesty ginger-garlic paste. It is often served hot with fresh atta rotis or naan, making it a hearty dinner option. The dish’s sumptuous aroma and comforting warmth make it a popular choice during Ramadan, Eid, and family gatherings. Its combination of high protein and moderate calories makes it ideal for health-conscious food lovers seeking authentic Indian taste with balanced nutrition.
Ingredients(for 1 medium bowl (approx. 220g) with 1 atta roti)
- 250g Lean mutton (boneless) (gosht)
- 1 medium, finely sliced Onion (pyaaz)
- 1 tbsp Ginger-garlic paste (adrak-lehsun ka paste)
- 1 tbsp Whole wheat flour (atta)
- 1 tbsp Mustard oil (sarson ka tel)
- 1 tsp Red chili powder (lal mirch)
- 1/2 tsp Turmeric powder (haldi)
- 1 tsp Coriander powder (dhaniya)
- 1/2 tsp Garam masala
- 1/2 tsp Fennel powder (saunf)
- to taste Salt (namak)
- 2 tbsp, chopped Fresh coriander leaves (hara dhaniya) - optional
- for serving Lemon wedges (nimbu) - optional
Instructions
- 1
Heat mustard oil in a heavy-bottomed kadhai or handi. Add sliced onions and sauté until golden brown.
5 minutes
Fry onions well for a deep, rich base flavour.
- 2
Add ginger-garlic paste and cook until the raw smell disappears. Stir continuously to avoid sticking.
2 minutes
Use fresh paste for the best aroma and taste.
- 3
Add lean mutton pieces and sear on high flame until browned on all sides.
3 minutes
Browning seals juices for tender meat.
- 4
Mix in turmeric, red chili, coriander, fennel powder, and salt. Stir well to coat the meat evenly.
2 minutes
Sauté spices thoroughly for enhanced flavour.
Why This Dish is Healthy
Nihari (Hyderabadi) is a nourishing, protein-rich dish with moderate fat and minimal carbohydrates, ideal for weight management. Using lean cuts of mutton, mustard oil, and whole wheat flour boosts nutrition while reducing excess calories. The absence of cream or ghee makes this version lighter, and the inclusion of spices aids digestion and metabolism. It is a wholesome, filling meal perfect for those seeking authentic yet health-conscious Indian recipes.
This Hyderabadi Nihari provides high-quality protein (22g per serving) essential for muscle repair and satiety. It is low in carbohydrates (7g) and contains healthy fats (17g), making it suitable for balanced diets. The use of whole spices, atta, and mustard oil brings antioxidants, fibre, and heart-healthy fats. Vitamins such as B12 (from mutton), vitamin C (from lemon), and minerals like iron and zinc support immunity, energy, and overall well-being.
Pro Tips
- 💡Tip 1: Use fresh, lean mutton for the most tender and healthy Nihari.
- 💡Tip 2: Toast spices lightly before adding for deeper aroma.
- 💡Tip 3: Leftover Nihari tastes even better the next day as flavours develop.
Storage & Serving
Store leftover Nihari in an airtight container in the refrigerator for up to 2 days. Reheat gently on stove or microwave, adding a splash of water if the gravy thickens.
Best served: Dinner
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 265.0 kcal |
| Protein | 22.0 g |
| Carbohydrates | 7.0 g |
| Total Fat | 17.0 g |
| Fiber | 1.0 g |