How to make Nalli Nihari Recipe - SK Khazana -
Bursting with flavour, nalli nihari is eaten after the morning prayers and is a very popular street food
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Lamb leg pieces (nalli) (नल्ली ), Mustard oil (सरसों का तेल)
Cuisine : Indian
Course : Main Course Mutton
You can also find more Main Course Mutton recipes like Sicillian Meat Balls Railway Mutton Curry Bhindi Gosht Nalli Gosht
Nalli Nihari Recipe - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 2-2.30 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Nalli Nihari Recipe - SK Khazana Recipe
Lamb leg pieces (nalli) and mutton, cut into bite size pieces 750 grams
Mustard oil 1/4 cup
Garlic water (garlic paste + water) 2 teaspoons
Onions sliced 5-6 medium
Salt to taste
Ginger-garlic-green chilli paste 2 tablespoons
Red chilli powder 3 tablespoons
Turmeric powder 1/2 teaspoon
Coriander powder 2 teaspoons
Yogurt 1 cup
Whole wheat flour (atta) 4 teaspoons
Saffron (kesar) apinch of
Green cardamom-mace powder 2 teaspoons
Kewra water 2 teaspoons
Ginger cut into thin strips 2 inch
Green chilli finely chopped 1
Fresh coriander sprigs for garnish
Masala
Coriander seeds 2 tablespoons
Cumin seeds teaspoon
Black peppercorns 12-14
Black cardamom 2
Green cardamom 8-10
Cloves 8-10
Mace 2
Star anise 2-3
Cinnamon 2-3 one inch sticks
Kashmiri red chillies dried 2
Bay leaves 4-5
Fennel seeds (saunf) 1 tablespoon
Mustard seeds 1 teaspoon
Kabab chini 2 teaspoons
Paan ki jad 1-2
Khus ki jad 1 medium
long pepper (pipli) 1 tablespoon
Sandalwood powder 1 teaspoon
Stone flower (dagad phool) 2 tablespoons
Indian jujube (ber)
Yellow chilli powder 1 1/2 teaspoons
Nigella seeds (kalonji) 1/4 teaspoonDried ginger powder (soonth)
Nutmeg powder 1 teaspoon
Saffron (kesar) large pinch
Dried rose petals 3 tablespoons
Poppy seeds (khuskhus/posto) tablespoons
Gram flour (besan) roasted 2 tablespoons
Method
Step 1
Heat mustard oil in a handi until it smokes. Add garlic water and ¾ of the sliced onions, mix and sauté till golden brown.
Step 2
Add ginger-garlic-green chilli paste, mix and sauté for 1-2 minutes or till the raw smells disappear. Add lamb shanks and mutton, mix well and sauté for 3-4 minutes.
Step 3
Add remaining onions and salt, mix and sauté for 4-5 minutes.
Step 4
Add red chilli powder, turmeric powder and coriander powder, mix well and sauté on low heat for 3-4 minutes.
Step 5
Add yogurt once the masala is cooked completely, mix well and sauté for 2-3 minutes. Add 2 cups of water and mix well. Cook on high heat till it comes to a boil.
Step 6
Reduce heat, cover and cook on low heat for 1-1.5 hours or till the mutton is completely cooked.
Step 7
Meanwhile to make nalli nihari masala, heat a non-stick pan, add coriander seeds, cumin seeds, black peppercorns, black cardamoms, green cardamoms, cloves, mace blades, star anise, cinnamon sticks red chillies and bay leaves and toss on low heat. Add fennel seeds and mustard seeds, mix and continue to roast till fragrant.
Step 8
Transfer roasted spices into a bowl, add kabab chinni, pan ki jad, khus ki jad, long pepper, sandalwood powder, stone flower, dried Indian jujube, yellow chilli powder, nigella seeds, dried ginger powder, nutmeg powder, saffron strands and dried rose petals. Dry roast poppy seeds slightly and add to the same bowl. Add roasted gram flour and mix well.
Step 9
Transfer the spices into a blender and blend to a fine powder.
Step 10
Once the mutton is cooked, add 2 tbsps of nalli nihari masala and mix well.
Step 11
Take whole wheat flour in another bowl, add ¼ cup water and mix well to make thick and smooth slurry. Add some of this to the mutton mixture and mix well and let it cook for 10-15 minutes or till the gravy thickens.
Step 12
Add a pinch of saffron and green cardamom-mace powder and mix well. Add kewra and mix well. Adjust salt and add ½ the ginger strips, mix and let it cook for 2-3 minutes or till the gravy thickens a little more.
Step 13
Transfer the nalli nihari into a serving bowl, garnish with remaining ginger strips, green chilli and coriander sprig. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
