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.)
877cal
51gprotein
22gcarbs
66g
Ingredients
1 kg Mutton Shanks (About 4 large pieces with bone)
A quintessential Mughlai flatbread, Saffron Sheermal is a mildly sweet, soft, and leavened bread enriched with milk, ghee, and the luxurious aroma of saffron. Its name, derived from the Persian words 'sheer' (milk) and 'mal' (to rub), reflects its rich, tender texture. Traditionally cooked in a tandoor, this home-style version on a tawa yields a delightful bread perfect for pairing with rich curries like Nihari or Korma.
Prep20 min
Cook20 min
Ferment60 min
About Nalli Nihari with Saffron Sheermal
Melt-in-mouth Nalli Nihari with soft, aromatic Sheermal. A soul-satisfying, energy-giving meal that truly delights!
This hyderabadi dish is perfect for dinner. With 1275.9299999999998 calories and 59.169999999999995g of protein per serving, it's a nutritious choice for your meal plan.
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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.
Servings4
Serving size: 1 serving
399cal
8gprotein
56gcarbs
15gfat
Ingredients
2 cup All-Purpose Flour (Also known as Maida)
0.75 cup Warm Milk (Should be lukewarm, about 105-115°F or 40-46°C)
4 tbsp Ghee (Melted and divided)
2 tbsp Sugar (Use granulated sugar)
0.25 tsp Saffron Strands (A generous pinch)
1 tsp Instant Yeast
0.5 tsp Salt
0.5 tsp Kewra Water (Optional, for authentic fragrance)
Instructions
1
Bloom Saffron & Activate Yeast (10 minutes)
In a small bowl, take 2 tablespoons of the warm milk and add the saffron strands. Let it soak to release its color and aroma.
In a separate, larger bowl, combine the remaining warm milk, sugar, and instant yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and active.
2
Prepare the Dough (15 minutes)
In a large mixing bowl, whisk together the all-purpose flour and salt.
Add 3 tablespoons of melted ghee to the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
Pour the frothy yeast mixture, the saffron-infused milk, and the optional kewra water into the flour mixture.
Combine everything to form a shaggy dough, then transfer to a lightly floured surface.
Knead for 10-12 minutes by hand (or 7-8 minutes in a stand mixer with a dough hook) until the dough is soft, smooth, and elastic.
3
Proof the Dough (60-90 minutes)
Form the kneaded dough into a smooth ball and place it in a lightly greased bowl.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
4
Shape the Sheermals (10 minutes)
Gently punch down the risen dough to release the air.
Divide the dough into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-inch round or oval disc, about 1/4-inch thick.
Thoroughly prick the entire surface of each disc with a fork. This is crucial to prevent it from puffing up during cooking.
5
Cook the Sheermals (15 minutes)
Heat a heavy-bottomed pan (tawa) or a non-stick skillet over low-medium heat.
Place one shaped sheermal on the hot tawa and cook for 2-3 minutes until the underside has light golden-brown spots.
Flip the sheermal, cover the pan with a lid, and continue to cook on low heat for another 3-4 minutes. The trapped steam helps cook it through and keeps it soft.
Remove from the pan and repeat the process for the remaining dough portions.
6
Glaze and Serve (2 minutes)
As soon as each sheermal is cooked, immediately brush it generously with the remaining 1 tablespoon of melted ghee.
Serve warm with rich curries like korma, nihari, or enjoy on its own.
