Name: Paya Nihari or Nalli Nihari recipe by Shaheda Tabish at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Lamb legs or Nalli(paya) pieces- 1/2 kg; Ginger garlic paste- 2 tbsp; Onions- 2 medium sized (sliced); Salt- to taste; Bay leaf- 1; Cinnamon stick- 3 inch piece; Nutmeg powder- a pinch; Mace powder- a small pinch; Turmeric powder- 1/2 tsp; Nihari masala:; Coriander seeds- 1 tbsp; Cumin Seeds- 1 tsp; Whole red chilly- 5 to 6; Black cardamom- 2; Black pepper corns- 4 to 6; Cloves- 3; Oil- 1 cup; Water- 3 to 4 cups; Wheat flour- 2 tbsp make liquid paste in water; Coriander- for garnishing

ABOUT Paya Nihari or Nalli Nihari RECIPE

In my visit of lucknow i had this very famous dish.. It was mouth watering and later on i came to know that Lucknow is also famous for this one. I have tried to make it in a super easy way in my own style..

Ingredients Serving: 4

Lamb legs or Nalli(paya) pieces- 1/2 kg
Ginger garlic paste- 2 tbsp
Onions- 2 medium sized (sliced)
Salt- to taste
Bay leaf- 1
Cinnamon stick- 3 inch piece
Nutmeg powder- a pinch
Mace powder- a small pinch
Turmeric powder- 1/2 tsp
Nihari masala:
Coriander seeds- 1 tbsp
Cumin Seeds- 1 tsp
Whole red chilly- 5 to 6
Black cardamom- 2
Black pepper corns- 4 to 6
Cloves- 3
Oil- 1 cup
Water- 3 to 4 cups
Wheat flour- 2 tbsp make liquid paste in water
Coriander- for garnishing

Instructions

Wash lamb legs or nalli (paya) pieces. In a pressure cooker heat oil and add bay leaf, cinnamon stick & sliced onions.
When it turns brown in color then add lamb legs or nalli pieces, ginger garlic paste & salt. Simmer it for few minutes.
Nihari masala: roast all (six) the ingredients on tawa. Let it be cool. Then grind it into a powder. You can keep it in a air tight jar.
Now add nihari masala, nutmeg and mace powder & turmeric powder and mix well. Add water and cook for five minutes.
Now cover the lid and cook on a low flame till it gets done.
Open the lid and check the gravy. If it is thick then add more water. Because nihari tastes good when it has slightly thin gravy.
Add wheat flour liquid and stir continuously. Nihari should be sticky. The more it will be sticky the more it will taste good.
Lastly garnish with some chopped fresh coriander.
Enjoy it with parantha or nan.

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