Lucknow Kulcha Nihari
Nihari stew served with fresh kulcha bread. Lucknow Old City breakfast.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Ginger — 1 tsp (ground)
- salt (optional) (whole)
- Wheat Flour (Atta) — 250 g (ground)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Garlic — 1 tsp (ground)
- Tomato — 2 piece (chopped)
- onion — 2 piece (chopped)
- Mutton — 500 g (chopped)
- coriander powder — 1 tsp (ground)
- Turmeric Powder — 0.5 tsp (ground)
Tempering
- oil — 2 tbsp (whole)
- Cumin Seeds — 1 tsp (whole)
Method
- Wash and prepare the mutton, onion, tomato, ginger, and garlic.
- To make the kulcha: combine the wheat flour, salt, and water; knead into a soft dough, cover and rest 20-30 minutes. Divide, roll into rounds, and cook on a hot tawa until golden and puffed on both sides. Set the kulchas aside.
- For the nihari: heat oil in a heavy-bottomed pan or kadhai, add the cumin seeds and let them splutter.
- Add the chopped onions and sauté until golden brown.
- Add ginger-garlic and sauté for a minute until the raw smell disappears.
- Add chopped tomatoes and cook until the oil separates from the masala.
- Add turmeric, red chilli powder, and coriander powder; mix well.
- Add the mutton (preferably bone-in shank pieces), coat well with the masala, then add enough water to submerge the meat. Cover and slow-cook on low heat for 6-8 hours (or pressure-cook to speed up) until the meat is fall-apart tender and the gravy is thick.
- Adjust salt, garnish with coriander leaves and julienned ginger.
- Serve hot with the freshly made kulchas, torn and dunked into the nihari - a classic Lucknow Old City breakfast.
Common questions
- Lucknow Kulcha Nihari ko English mein kya kehte hain?
- लखनऊ कुलचा निहारी ko English mein Lucknow Kulcha Nihari likhte hain.
- Ek plate Lucknow Kulcha Nihari mein kitni calories hoti hain?
- 198 kcal per plate.
- Kitna time lagta hai?
- 500 min lagta hai — 20 min taiyari, 480 min pakana.