Nalli Nihari
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Nalli Nihari is a regal and incredibly slow-cooked stew that originated in the royal kitchens of Old Delhi and Lucknow. This recipe features mutton shanks (Nalli) simmered overnight or for several hours in a rich, aromatic gravy thickened with flour. Infused with a complex blend of spice known as 'Nihari Masala,' it offers a deeply savory and silky texture. The marrow from the bones melts into the gravy, creating a luxury dining experience. Traditionally served as a breakfast dish, it is best enjoyed with hot Khamiri roti or fluffy naan.
Ingredients
Cooking Instructions
Tips & Secrets
- Slow-cooking for several hours is the secret to achieving that traditional fall-off-the-bone tenderness.
- Using wheat flour (Atta) slurry is crucial for providing the signature thick and silky consistency of the Nihari gravy.
- Always serve with lemon and ginger; the acidity and freshness perfectly balance the rich, heavy flavors of the marrow.
- Preparing Nihari a day in advance allows the spices to mature, making it taste even better the next morning.
Nutritional Information(Per 300g)
520 kcal
32g
38g
14g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.