A rich, slow-cooked mutton shank curry, where the meat becomes incredibly tender and melts in your mouth. This iconic Mughlai dish is aromatic with a blend of whole spices and is traditionally enjoyed with fresh naan.
Prep30 min
Cook130 min
Servings4
Serving size: 1 serving(One mutton shank with approximately 1.5 cups of gravy.)
875cal
51gprotein
22gcarbs
66g
Ingredients
1 kg Mutton Shanks (About 4 large pieces with bone)
A soft and spongy leavened flatbread from Mughlai cuisine. Made with whole wheat flour and yeast, this roti has a delightful tangy flavor and a pillowy texture, perfect for scooping up rich curries.
Crisp, tangy, and slightly sweet, this homemade Japanese pickled ginger (Gari) is incredibly easy to make. It's the perfect zesty palate cleanser for sushi and a vibrant condiment for salads and sandwiches, ready with just a few simple ingredients.
A tangy and flavorful South Indian rice dish made with fluffy rice, a crunchy tempering of lentils and peanuts, and a generous squeeze of fresh lemon juice. A quick and easy meal perfect for lunchboxes or a light dinner.
About Nalli Nihari, Khamiri Roti, Pickled Ginger and Lemon Rice
Aromatic, melt-in-mouth Nalli Nihari with soft Khamiri Roti. A soul-satisfying, protein-packed comfort meal!
This mughlai dish is perfect for lunch. With 1626.6 calories and 68.91g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Nihari Masala (Store-bought or homemade)
3 tbsp Atta (Whole wheat flour)
1.5 tsp Salt (Or to taste)
6 cup Water (Use hot water)
2 inch Ginger (Cut into fine juliennes for garnish)
3 pc Green Chili (Slit lengthwise for garnish)
3 tbsp Coriander Leaves (Chopped, for garnish)
1 pc Lemon (Cut into wedges for serving)
Instructions
1
Fry the Onions
Heat ghee in a large, heavy-bottomed pressure cooker over medium heat.
Add the thinly sliced onions and fry for 12-15 minutes, stirring frequently, until they are deep golden brown and crisp.
Using a slotted spoon, remove half of the fried onions (birista) and set them aside on a paper towel. These will be used for garnish.
2
Sear the Mutton and Sauté Masala
In the same ghee with the remaining onions, add the mutton shanks. Increase the heat to medium-high and sear the shanks on all sides until well-browned, about 5-7 minutes. This step is crucial for developing flavor.
Reduce the heat to medium, add the ginger-garlic paste, and sauté for 1-2 minutes until the raw aroma disappears.
Add the whisked curd and stir continuously for a minute to prevent it from splitting.
Add all the dry spice powders: Kashmiri red chili powder, coriander powder, turmeric powder, fennel powder, dry ginger powder, and Nihari masala. Sauté for 2-3 minutes, stirring constantly, until the spices are fragrant and the ghee starts to separate from the masala.
3
Pressure Cook the Nihari
Pour in 6 cups of hot water and add salt. Stir well, scraping the bottom of the cooker to deglaze any browned bits.
Bring the mixture to a rolling boil.
Secure the lid of the pressure cooker. Cook on high heat until the first whistle, then reduce the heat to low and let it cook for 75-90 minutes. The goal is to have meat that is exceptionally tender and falling off the bone.
4
Thicken the Gravy
Once the cooking time is complete, let the pressure release naturally. Carefully open the lid.
In a small bowl, whisk the atta (whole wheat flour) with 1/2 cup of room temperature water to create a smooth, lump-free slurry.
Bring the Nihari back to a gentle simmer over medium heat.
Slowly pour the flour slurry into the simmering gravy in a thin stream, while stirring the gravy continuously and vigorously with your other hand to prevent any lumps from forming.
Continue to simmer the gravy for another 10-15 minutes, stirring occasionally, until it thickens to a luscious consistency and the raw taste of the flour is cooked out.
5
Garnish and Serve
Transfer the hot Nalli Nihari to a serving bowl.
Garnish generously with the reserved fried onions (birista), ginger juliennes, slit green chilies, and freshly chopped coriander leaves.
Serve immediately with lemon wedges on the side. Squeezing fresh lemon juice over the Nihari just before eating brightens the rich flavors. It pairs best with Khamiri Roti, Naan, or Sheermal.
4
Serving size: 1 serving
346cal
9gprotein
46gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.5 cup Warm Water (Around 105-115°F (40-46°C))
0.5 cup Warm Milk
4 tbsp Ghee (Melted, 2 tbsp for dough and 2 tbsp for brushing)
1 tsp Salt
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it sit for 5-10 minutes.
The mixture will become frothy and bubbly, indicating the yeast is active and ready to use.
2
Prepare the Dough
In a large mixing bowl or the bowl of a stand mixer, combine the atta and salt.
Create a well in the center and pour in the activated yeast mixture, warm milk, and 2 tablespoons of melted ghee.
Mix until a shaggy dough forms, then transfer to a lightly floured surface.
Knead for 8-10 minutes by hand (or 6-7 minutes with a dough hook) until the dough is soft, smooth, and elastic. It should be pliable and not too sticky.
3
Proof the Dough
Form the dough into a ball and place it in a lightly greased bowl.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
Once proofed, gently punch down the dough to release the air.
Briefly knead for another minute.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
5
Cook the Rotis
Heat a tawa or cast-iron skillet over medium-high heat.
Take one dough ball, dust it lightly with atta, and roll it into a 6-inch circle, keeping it slightly thicker than a regular chapati.
Place the rolled roti on the hot tawa. Cook for about 30-40 seconds, until small bubbles start to appear on the surface.
Flip the roti and cook the other side for about 1 minute, pressing down gently with a spatula to encourage puffing.
Flip again and cook for another 30 seconds until golden-brown spots appear on both sides.
For a charred, tandoori-like effect, you can carefully lift the roti with tongs and hold it over a low open flame for a few seconds until it puffs up completely.
6
Serve
Remove the cooked roti from the heat and immediately brush it with the remaining melted ghee.
Repeat the process for all the dough balls, stacking the cooked rotis in a casserole dish or wrapped in a kitchen towel to keep them soft and warm.
Serve hot with your favorite curry, dal, or kebab.
1 slice Beet (Optional, paper-thin for a vibrant pink color)
Instructions
1
Prepare the Ginger
Peel the young ginger using the edge of a spoon or a vegetable peeler.
Using a mandoline slicer or a very sharp knife, slice the ginger paper-thin against the grain.
Place the ginger slices in a non-metallic bowl and toss with 1 teaspoon of salt. Let it stand for 30 minutes. This step draws out excess moisture and tames its sharp bite.
After 30 minutes, rinse the ginger thoroughly under cold running water to remove the salt. Gently squeeze the slices to remove as much water as possible, then pat completely dry with paper towels.
2
Make the Pickling Liquid
In a small, non-reactive saucepan (such as stainless steel or enamel), combine the rice vinegar, granulated sugar, and the remaining 1/2 teaspoon of salt.
Bring the mixture to a rolling boil over medium-high heat, stirring continuously until the sugar and salt are completely dissolved. This should take about 2-3 minutes.
Once boiling and clear, remove the saucepan from the heat.
3
Pickle and Store
Pack the dried ginger slices into a sterilized, heatproof glass jar. If using, tuck the thin slice of beet amongst the ginger.
Carefully pour the hot pickling liquid over the ginger, ensuring all slices are fully submerged. Use a spoon to press down the ginger if needed.
Let the jar cool to room temperature on the counter, uncovered, for about 1 hour.
Once cool, seal the jar with a tight-fitting lid and transfer to the refrigerator. The pickled ginger is ready to eat after a few hours, but the flavor and color will deepen and improve significantly after 24-48 hours.
4 cup Cooked Basmati Rice (Preferably cooled or leftover rice)
2 tbsp Sesame Oil (Gingelly oil is traditional)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split black gram)
1 tbsp Chana Dal (Split Bengal gram)
0.25 cup Raw Peanuts
2 pcs Dried Red Chilies (Broken into halves)
2 pcs Green Chilies (Slit lengthwise)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Hing (Asafoetida)
0.5 tsp Turmeric Powder
3 tbsp Lemon Juice (Freshly squeezed, from 1-2 large lemons)
1 tsp Salt (Adjust to taste)
0.25 tsp Sugar (Optional, to balance tanginess)
2 tbsp Fresh Coriander (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
If using freshly cooked rice, spread it on a large plate or tray to cool down completely. This prevents the grains from breaking and becoming mushy.
Gently fluff the cooled rice with a fork to separate the grains. Set aside.
2
Create the Tempering (Tadka)
Heat sesame oil in a large, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Reduce the heat to low, then add the chana dal and urad dal. Sauté for 1-2 minutes, stirring continuously, until they turn a light golden brown and become aromatic.
Add the raw peanuts and continue to sauté for another 2-3 minutes until they are crunchy and lightly browned.
Add the broken dried red chilies, slit green chilies, and curry leaves. Be careful as the curry leaves will splutter. Sauté for 30 seconds until the leaves are crisp.
3
Combine with Rice
Add the hing and turmeric powder to the pan and stir for 10 seconds.
Immediately add the cooled, fluffed rice, salt, and optional sugar to the pan.
Gently mix everything together, ensuring the tempering is evenly distributed throughout the rice. Be careful not to mash the rice grains. Continue to toss on low heat for 2 minutes until the rice is heated through.
4
Finish and Serve
Turn off the heat completely. Pour the fresh lemon juice over the rice.
Add the chopped fresh coriander.
Give it one final gentle mix to combine. The residual heat will incorporate the flavors.
Serve the Lemon Rice warm, either on its own or with accompaniments like papad, raita, or coconut chutney.
