Can I make Nihari without a pressure cooker?

Yes, absolutely. Traditionally, Nihari is slow-cooked for hours. Use a heavy-bottomed pot (like a Dutch oven), follow the same steps, but instead of pressure cooking, cover the pot and simmer on the lowest possible heat for 3-4 hours, or until the meat is fall-off-the-bone tender.

My gravy has lumps. How can I fix it?

To fix a lumpy gravy, you can use an immersion blender to smooth it out. Alternatively, pass the gravy through a fine-mesh sieve. To prevent lumps, make sure your flour slurry is completely smooth before adding it, and pour it in a thin, steady stream while stirring the gravy constantly.

Is Nalli Nihari healthy?

Nalli Nihari is a rich and indulgent dish, high in protein and fat. While it provides beneficial nutrients like iron and collagen from the meat and bones, it's also high in calories and saturated fat from the ghee. It's best enjoyed in moderation as part of a balanced diet.

How many calories are in one serving of Nalli Nihari?

A typical serving of Nalli Nihari (around 500g) can contain approximately 600-800 calories, depending on the amount of ghee used and the fat content of the meat. This is an estimate and can vary.

Can I use a different cut of meat?

Yes. While mutton shanks (nalli) are traditional, you can also use mutton shoulder or leg pieces with bone. Beef shanks are another excellent and authentic choice. The key is to use a cut with bones and connective tissue that becomes tender with slow cooking.

Home / Recipes / mughlai / Nalli Nihari

mughlaiMediumnon vegetariannut freesoy freehigh protein

Nalli Nihari

POPULARITY

0.0/5

TASTE SCORE

10/10

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.

PREP

30m

COOK

130m

SERVES

ONE MUTTON SHANK WITH APPROXIMATELY 1.5 CUPS OF GRAVY.

877 cal

SERVINGS

INSTRUCTIONS

5 steps. 130 minutes total.

5 STEPS

1
Step 1
- a.Fry the Onions
- b.Heat ghee in a large, heavy-bottomed pressure cooker over medium heat.
- c.Add the thinly sliced onions and fry for 12-15 minutes, stirring frequently, until they are deep golden brown and crisp.
- d.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
Step 2
- a.Sear the Mutton and Sauté Masala
- b.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.
- c.Reduce the heat to medium, add the ginger-garlic paste, and sauté for 1-2 minutes until the raw aroma disappears.
- d.Add the whisked curd and stir continuously for a minute to prevent it from splitting.
- e.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
Step 3
- a.Pressure Cook the Nihari
- b.Pour in 6 cups of hot water and add salt. Stir well, scraping the bottom of the cooker to deglaze any browned bits.
- c.Bring the mixture to a rolling boil.
- d.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
Step 4
- a.Thicken the Gravy
- b.Once the cooking time is complete, let the pressure release naturally. Carefully open the lid.
- c.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.
- d.Bring the Nihari back to a gentle simmer over medium heat.
- e.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.
- f.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
Step 5
- a.Garnish and Serve
- b.Transfer the hot Nalli Nihari to a serving bowl.
- c.Garnish generously with the reserved fried onions (birista), ginger juliennes, slit green chilies, and freshly chopped coriander leaves.
- d.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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
For the most authentic flavor, cook the Nihari a day in advance. The flavors deepen and mature overnight.
2
Don't skip searing the mutton shanks. This step builds a deep, savory flavor base for the curry.
3
When adding the flour slurry, ensure the gravy is simmering and you pour slowly while stirring vigorously to get a smooth texture.
4
Nihari is a rich dish. If you prefer, you can let it cool slightly and skim off some of the excess fat (tari) from the surface before serving.
5
The garnishes are not optional; they provide essential freshness and texture that cuts through the richness of the gravy.
6
Using bones with a lot of marrow will add incredible flavor and richness to the final dish.
7
For an even more aromatic Nihari, try making your own Nihari masala by toasting and grinding whole spices.

RECIPE VARIATIONS

Adapt it for your goals.

Chicken Nihari

Replace mutton shanks with 1 kg of bone-in chicken drumsticks or thighs. Reduce the pressure cooking time to about 20-25 minutes.

Beef Nihari

Use beef shanks instead of mutton for an equally rich and authentic flavor. The cooking time will be similar to that of mutton.

Spicier Version

For extra heat, add 1 teaspoon of regular red chili powder along with the Kashmiri chili powder, or increase the number of green chilies in the garnish.

Slow Cooker Method

After sautéing the masala and meat, transfer everything to a slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours. Thicken with the flour slurry in the last 30 minutes of cooking.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Rich in Protein

Mutton is an excellent source of high-quality protein, essential for building and repairing tissues, muscle growth, and supporting overall body function.

blood

Source of Heme Iron

The red meat in Nihari provides heme iron, a form that is easily absorbed by the body. Iron is crucial for forming hemoglobin, which carries oxygen in the blood, helping to prevent fatigue and anemia.

bone

Promotes Joint Health

Slow-cooking the bone-in shanks releases collagen, gelatin, and minerals from the bone marrow into the gravy. These compounds are known to support joint health, strengthen bones, and improve skin elasticity.

leaf

Warming & Digestive Spices

The blend of spices used in Nihari, such as ginger, fennel, and turmeric, contains compounds with anti-inflammatory and digestive properties. These spices lend a warming quality to the dish and can aid digestion.

QUESTIONS?

Frequently asked questions

Nalli Nihari is a traditional slow-cooked stew from the Indian subcontinent, with Mughlai origins. It's made with bone-in meat shanks (nalli), cooked for several hours in a rich, spicy gravy, and is known for its incredibly tender meat and flavorful marrow.

PAIRS WELL WITH

Complete meals featuring this recipe

general_healthy·30 min·276 cal

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Nalli Nihari

For 4 servings

5 steps. 130 minutes total.

Step 1

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