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Nalli Nihari is a slow-cooked and flavorful #RamzanSpecialMuttonRecipe from Andhra Pradesh. This #NalliNihari is made using mutton shanks, onion, and coriander seeds. You can now make this #NalliNihari with Cookd's simple recipe and serve it hot. Do try this recipe and share your feedback with us.
Nalli Nihari Recipe:
Nihari Masala:
To Grind:
Black Peppercorn - ½ tsp
Cardamom - 3 nos
Black Cardamom - 1 no
Coriander Seeds - 1 tbsp
Cumin Seeds - ½ tsp
Fennel Seeds - 1 ½ tsp
Clove - 4 nos
Cinnamon - 1-inch piece
Mace - ½ no
Nutmeg - ⅛ no (small chunk)
Dried Rose Petals - 2 tbsp
Long Pepper - 2 nos
Other Spices:
Dry Ginger Powder - 1 tsp
Turmeric Powder - ½ tsp
Kashmiri Chilli Powder - 1 tbsp
Salt - 1 ½ tsp
Other Ingredients:
Mutton Shanks & Trotters - 750 grams
Ghee - ½ Cup
Bayleaf - 2 nos
Onion (sliced) - 3 Cups
Ginger Garlic Paste - 1 ½ tbsp
Hot Water - ½ Cup + 2 Cups
Wheat Flour/Atta - 1 ½ tbsp
Water - ½ Cup
Toppings:
Reserved Fat - As Needed
Green Chillies (chopped) - As Needed
Ginger (julienne) - As Needed
Lemon Wedge - As Needed
Coriander Leaves - As Needed
Cooking Instructions:
1. Grind all the ingredients for the masala into a fine powder. Mix with the rest of the powdered spices and salt.
2. Heat ghee in a pot and add bay leaf and onion. Saute until the onion turns golden brown. Remove ⅓ of the onions and set them aside.
3. Add the mutton shanks and saute for 4 minutes.
4. Add the ginger garlic paste and the Nihari masala. Add ½ cup of water. Saute for 5 minutes, then add the hot water.
5. Once it comes to a boil, reduce the heat to low, cover and simmer for 1 hour until the meat is completely cooked. Turn off the heat and allow it to rest for 10 minutes or until the fat floats on top. Remove the excess fat and set it aside for garnishing later.
6. Mix the wheat flour and water to form a thin mixture. Add it gradually into the pot until it thickens. Add the brown onions that had been removed earlier. Simmer for 20 minutes, or until it reaches the desired consistency, and remove from the heat.
7. Serve hot, with the toppings.
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