A rich, aromatic slow-cooked mutton stew where the meat becomes incredibly tender. This classic Mughlai dish, seasoned with a special blend of spices, is a true delicacy often enjoyed with warm naan.
Prep30 min
Cook180 min
Servings4
Serving size: 1 serving
732cal
39gprotein
19gcarbs
57g
Ingredients
750 g Mutton Shanks (bone-in, also known as nalli)
A soft, fluffy leavened flatbread from Punjab, traditionally cooked in a tandoor but easily made on a stovetop tawa. Perfect for scooping up rich curries like chole or dal makhani.
Aromatic, melt-in-mouth Nihari with fluffy kulcha – a soul-satisfying, iron-boosting comfort food.
This hyderabadi and awadhi dish is perfect for breakfast or snack. With 1122.46 calories and 46.43g of protein per serving, it's a nutritious choice for your meal plan.
fat
6 pcs Cloves (for nihari masala)
4 pcs Green Cardamoms (for nihari masala)
1 pc Black Cardamom (for nihari masala)
1 inch Cinnamon Stick (for nihari masala)
1 pc Bay Leaf (for nihari masala)
1 strand Mace (for nihari masala)
0.25 tsp Nutmeg Powder (for nihari masala)
2 tsp Kashmiri Red Chili Powder (for color)
1 tsp Red Chili Powder (adjust to taste)
0.5 tsp Turmeric Powder
1.5 tsp Salt (or to taste)
4 cups Water (hot)
2 inch Ginger (for garnish, cut into juliennes)
3 pcs Green Chili (for garnish, slit lengthwise)
3 tbsp Coriander Leaves (for garnish, chopped)
1 pc Lemon (for serving, cut into wedges)
Instructions
1
Prepare the Nihari Masala
In a dry skillet over low heat, toast the whole spices: fennel seeds, black peppercorns, cloves, green and black cardamoms, cinnamon stick, bay leaf, and mace.
Toast for 2-3 minutes, stirring frequently, until they become fragrant. Be careful not to burn them.
Remove from heat and let the spices cool completely.
Transfer the cooled spices to a grinder. Add the dry ginger powder and nutmeg powder, and grind to a very fine powder. Set this fresh Nihari masala aside.
2
Brown the Mutton
Heat ghee in a heavy-bottomed pot or Dutch oven over medium-high heat.
Add the thinly sliced onions and fry for 10-12 minutes, stirring occasionally, until they are deep golden brown and crisp (berista). Remove half of the fried onions and set aside for garnish.
To the remaining onions in the pot, add the mutton shanks. Sear the meat on all sides for 5-7 minutes until it's well-browned.
Add the ginger-garlic paste and sauté for another 2 minutes until the raw aroma disappears.
3
Slow Cook the Nihari
Reduce the heat to low. Add the prepared Nihari masala, Kashmiri red chili powder, red chili powder, turmeric powder, and salt. Stir for 1 minute to cook the spices.
Add the whisked yogurt and stir continuously for 3-4 minutes until the oil begins to separate from the masala.
Pour in 4 cups of hot water, stir well, and bring the mixture to a rolling boil.
Once boiling, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it simmer for 3-4 hours. The key is a very gentle simmer, not a boil. The mutton should be fall-off-the-bone tender.
4
Thicken the Gravy
After the slow cooking is complete, skim off the layer of red oil (rogan/tari) from the surface and set it aside. This will be used for garnish.
In a small bowl, whisk the whole wheat flour with 1/2 cup of room temperature water to create a smooth, lump-free slurry.
Slowly and steadily pour the flour slurry into the simmering nihari, whisking constantly with your other hand to prevent any lumps from forming.
Increase the heat slightly to a medium-low and let the gravy cook for another 15-20 minutes, stirring occasionally, until it has thickened and the raw taste of the flour is completely gone.
5
Garnish and Serve
Turn off the heat. Ladle the hot Mutton Nihari into serving bowls.
Drizzle the reserved red oil (rogan) over each serving.
Garnish generously with ginger juliennes, slit green chilies, fresh coriander leaves, and the reserved fried onions.
Serve immediately with lemon wedges on the side, to be squeezed over just before eating. It pairs best with hot naan, khameeri roti, or sheermal.
390cal
8gprotein
51gcarbs
17gfat
Ingredients
2 cup Maida (approx 250g)
0.5 cup Curd (whisked until smooth)
1 tsp Sugar
1 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Salt
2 tbsp Oil (plus extra for greasing)
0.5 cup Warm Water (adjust as needed)
1 tsp Kalonji Seeds (for topping)
2 tbsp Coriander Leaves (finely chopped, for topping)
3 tbsp Butter (melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl, sift or whisk together the maida, sugar, baking powder, baking soda, and salt to combine them evenly.
Create a well in the center of the dry ingredients. Pour in the whisked curd and 2 tbsp of oil.
Using your fingertips, mix the wet ingredients into the flour until the mixture resembles coarse breadcrumbs.
Gradually add warm water, a little at a time, and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be slightly sticky but manageable.
Grease the dough with a little oil, cover the bowl with a damp cloth or a lid.
2
Rest the Dough
Place the covered bowl in a warm, draft-free spot for at least 2 hours.
The dough will rise and become light and airy due to the leavening agents.
3
Shape the Kulchas
After 2 hours, gently punch down the risen dough and knead it for another minute.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
Take one dough ball, dust it lightly with dry flour, and roll it into a round or oval shape about 5-6 inches in diameter. Keep it slightly thicker than a chapati.
Sprinkle some kalonji seeds and chopped coriander leaves over the rolled kulcha. Gently press them into the dough with your palm or a rolling pin so they adhere well.
4
Cook the Kulchas
Heat a cast-iron tawa or a heavy-bottomed skillet over medium heat.
Take the shaped kulcha and flip it over (topping-side down). Apply a thin layer of water to the plain surface.
Carefully place the kulcha, water-side down, onto the hot tawa. The water helps it stick to the surface.
Cook for about 1-2 minutes, or until you see bubbles forming on the top surface.
Using tongs, flip the kulcha and cook the other side for another 1-2 minutes until golden-brown spots appear. Press gently with a spatula for even cooking.
For a charred, tandoori-like effect, you can carefully lift the kulcha with tongs and cook it directly over an open flame for 10-15 seconds, turning continuously until you see light char marks. Use caution during this step.
5
Serve
Remove the cooked kulcha from the tawa and immediately brush it generously with melted butter.
Serve hot with your favorite curry, such as Chole Masala or Dal Makhani.