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.)
845cal
61gprotein
26gcarbs
57g
Ingredients
1 kg Mutton Shanks (About 4 large pieces with bone)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Melt-in-mouth Nalli Nihari with warm Naan. A rich, soul-satisfying meal for any occasion.
This awadhi dish is perfect for lunch. With 1295.52 calories and 70.99g 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: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.