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Delhi khas Nalli nihari

safiya abdurrahman khan
15 minutes
Prep Time
360 minutes
Cook Time
5 People
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ABOUT Delhi khas Nalli nihari RECIPE

Traditionally Nihari was cooked all night and then served to the Mughal Kings of Delhi in breakfast after the morning prayers.From the royal kitchens of the Mughals, the dish has now crossed all borders of region, religion and course. However, since it takes a long time, almost 5 to 6 hour, to cook Nihari, it is mostly reserved for special occasions like Eid dinners and other festivities.

Recipe Tags

  • Non-veg
  • Easy
  • Festive
  • Mughlai
  • Simmering
  • Main Dish

Ingredients Serving: 5

  1. 1 kg  mutton , preferably shank (nalli) pieces
  2. 4 tbsp  Ghee/ Clarified butter
  3. 2 medium onions , finely sliced
  4. 1 tsp  ginger paste
  5. 1 tsp  garlic paste
  6. 2 tsp  coriander powder
  7. 1/2 tsp  turmeric powder
  8. 3 tbsp  wheat flour
  9. 3 tbsp nihari masala
  10. Salt to taste
  11. For nihari masala
  12. 1 tbsp Cumin seeds
  13. 2 tsp fennel seeds
  14. 1 tsp soonth dry ginger
  15. 5-6 green cardamoms
  16. 2 black cardamoms
  17. 4-5 cloves
  18. 1 bay leaf
  19. 1 inch cinnamon stick
  20. 8-10 black peppercorns
  21. 1/4 tsp grated nutmeg
  22. For garnishing
  23. Few sprigs of chopped coriander leaves
  24. 1 tbsp Lime juice


  1. To make your own Nihari masala, dry roast all the whole spices for the masala; cool; and grind them to a fine powder.
  2. Heat Ghee (you can use oil as well but ghee makes it tastier) in a deep bottom stock pot. Once the ghee is hot, add the sliced onions and fry till they start to turn brown.
  3. Add mutton pieces, ginger paste, garlic paste, coriander powder, turmeric powder and salt.
  4. Mix well to coat the mutton in ghee and spices. Sauté for 5 mins.
  5. Add the nihari masala and 8 cups of water. Mix well, cover and cook on very low heat for about 4 hours until the meat is tender.
  6. Keep checking in between. The way to know that the meat is cooked is when it breaks easily with a wooden spoon.
  7. Dissolve wheat flour in half cup of water such that there are no lumps. Slowly add it to the gravy.
  8. Stir to mix it well in the gravy and let it simmer for another 10-15 mins till the gravy thickens.
  9. Sprinkle some lime juice and garnish with fresh coriander leaves. Serve hot.

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Neema Bhardwaj
Neema Bhardwaj   Aug-27-2018


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