Nalli Nihari

Nihari is a slow-cooked mutton curry. The word Nihar originates from the Arabic word 'Nahar' which means 'day'. It was originally eaten by Nawabs in the Mughal Empire as a breakfast item after their morning prayers. Nihari was developed in Old Delhi, India, during the reign of the Mughal Empire.

Prep time: 45 mins
Cook time: 2 hours
Number of servings: 5-6 persons

Ingredients

Lamb Leg Pieces - 1/2 kg
Fried Onions - 1 cup
Wheat Flour - 2 Tbsp
Ginger Juliennes
Ghee - 2 Tbsp
Water
Salt to taste

For Nihari Masala Powder
Cumin seeds - 2 Tsp
Fennel seeds - 1 Tsp
Bayleaf
Peppercorn - 1 Tsp
Cinnamon
Nutmeg
Star Anise
Mace
Clove
Black Cardamom - 2 nos
Green Cardamom - 4 nos
Roasted Chana Dal - 1 1/2 Tsp
Poppy seeds - 1 Tsp
Kashmiri Red Chili - 5 nos
Dry Ginger powder - 1 Tsp

Mutton Kofta Biryani recipe - [ Ссылка ]
Mutton Pepper Sukka recipe - [ Ссылка ]

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Method

1. To make the nalli stock, add the lamb pieces to a pressure cooker, add enough water till the all the pieces are immersed
2. Season it with salt
3. Cook the nalli for 30 mins without placing the weight
4. After 30 mins, place the weight and cook it for about 6-7 whistles
5. To make the nihari masala powder, dry roast all the ingredients listed for the masala powder
6. Let it cool and grind it to a fine powder
7. In a kadai, add ghee, add the cooked nalli pieces along with 2-3 tsps of the nihari masala powder
8. Saute it for 5 mins and add fried onions and season it with salt
9. Add the stock and bring it to a boil
10. Add 2 tsps of the nihari masala powder and the remaining fried onions and cook it on medium flame for about 15 mins
11. Dissolve some wheat flour in some water and add it to the nalli nihari
12. Finally add some ginger pieces and cook it for about 15 mins

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