Name: Delhi khas Nalli nihari recipe by safiya abdurrahman khan at BetterButter
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 5
Ingredients: 1 kg mutton , preferably shank (nalli) pieces; 4 tbsp Ghee/ Clarified butter; 2 medium onions , finely sliced; 1 tsp ginger paste; 1 tsp garlic paste; 2 tsp coriander powder; 1/2 tsp turmeric powder; 3 tbsp wheat flour; 3 tbsp nihari masala; Salt to taste; For nihari masala; 1 tbsp Cumin seeds; 2 tsp fennel seeds; 1 tsp soonth dry ginger; 5-6 green cardamoms; 2 black cardamoms; 4-5 cloves; 1 bay leaf; 1 inch cinnamon stick; 8-10 black peppercorns; 1/4 tsp grated nutmeg; For garnishing; Few sprigs of chopped coriander leaves; 1 tbsp Lime juice

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.

Ingredients Serving: 5

1 kg mutton , preferably shank (nalli) pieces
4 tbsp Ghee/ Clarified butter
2 medium onions , finely sliced
1 tsp ginger paste
1 tsp garlic paste
2 tsp coriander powder
1/2 tsp turmeric powder
3 tbsp wheat flour
3 tbsp nihari masala
Salt to taste
For nihari masala
1 tbsp Cumin seeds
2 tsp fennel seeds
1 tsp soonth dry ginger
5-6 green cardamoms
2 black cardamoms
4-5 cloves
1 bay leaf
1 inch cinnamon stick
8-10 black peppercorns
1/4 tsp grated nutmeg
For garnishing
Few sprigs of chopped coriander leaves
1 tbsp Lime juice

Instructions

To make your own Nihari masala, dry roast all the whole spices for the masala; cool; and grind them to a fine powder.
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.
Add mutton pieces, ginger paste, garlic paste, coriander powder, turmeric powder and salt.
Mix well to coat the mutton in ghee and spices. Sauté for 5 mins.
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.
Keep checking in between. The way to know that the meat is cooked is when it breaks easily with a wooden spoon.
Dissolve wheat flour in half cup of water such that there are no lumps. Slowly add it to the gravy.
Stir to mix it well in the gravy and let it simmer for another 10-15 mins till the gravy thickens.
Sprinkle some lime juice and garnish with fresh coriander leaves. Serve hot.

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