In 1 cup hot ghee/oil, add 1 kg mutton, 1 teaspoon salt, and whole spices pouch. Stir fry on high flame for 3 to 4 minutes.
Add Jakhu's Delhi Nihari Gravy, fry for 2 minutes. Add 6 cups of water, bring to boil, cover, and cook on low heat for 50 minutes or until the meat is tender (chicken 30 minutes/ beef 60 minutes).
Dissolve the flour in 1 cup of water, gradually add it to the nihari, stir and mix, cover, and simmer on low heat for 30 minutes. Jakhu’s tasty Delhi Nihari is ready.
Tip: Remove oil before adding flour, then add it again before serving if desired.
Note: Keep Jakhu’s gravy at room temperature for 2 hours before use.
