Nalli Nihari with Butter Naan

Instructions

1. 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. 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. 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. 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. 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.