Eid k pakwan# mutton nihari
Eid k pakwan# mutton nihari

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, eid k pakwan# mutton nihari. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Eid k pakwan# mutton nihari is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Eid k pakwan# mutton nihari is something which I’ve loved my whole life. They are nice and they look fantastic.

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To begin with this particular recipe, we must prepare a few components. You can have eid k pakwan# mutton nihari using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Eid k pakwan# mutton nihari:
  1. Take 2 kg mutton leg with bones
  2. Prepare cup Desi ghee1
  3. Prepare tbs Dry ginger1
  4. Make ready 2 cup Brown onion
  5. Make ready 2 tbs Garlic paste
  6. Make ready 1 cup Whole wheat flour
  7. Prepare bunch Green coriender1
  8. Prepare 4 Green chilli
  9. Get Red chilli +salt+turmeric +chilli red flakes+Whole garam masala+
  10. Take to taste Cumin powder+coriender powder according

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Steps to make Eid k pakwan# mutton nihari:
  1. Wash the meat.add ghee in pan add garlic it stir 10 mins.add meat fry it 15 mins and then add all spices.
  2. Add fry Brown onion.add water 2 jug put the lid.slow flame it cook for 3 hour. In during this time cheak it
  3. Add wheat in hot pan and stir fry 5 min.flame off and put in to bowl add some water mix it
  4. Open the lid and cheap meat.now meat is ready.now add mixture of flour in meat.add green chilli and coriender. Flame off my nihari is ready.

Pamper your taste buds with this Eid Pakwan special Recipes. Let your taste buds indulge in some. Dal pakwan recipe with step by step photos. It is one of the most famous Sindhi breakfast recipe. I have divided the dal pakwan post in two parts as I am sharing step by step pictures for making.

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