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The Secret to Authentic Nawabi Nalli Nihari | King of Curries

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Ingredients Method

Ingredients
  

  • Yogurt: 150g.
  • Kashmiri Red Chili Powder: 1.5 teaspoons (for color).
  • Coriander Powder: 1.5 teaspoons.
  • Turmeric Powder: 1.5 teaspoons.
  • Salt: To taste.
  • Wheat Flour (Aata): 2 tablespoons.
  • Kewra Water: 1 teaspoon.
  • Black Pepper Powder: ½ teaspoon.
  • Desi Ghee: 3–4 tablespoons.
  • Kashmiri Red Chili Powder: 1 teaspoon (for that bright red Rogan).
  • Secret Nihari Masala: (The 9-ingredient blend).
  • Mustard Oil Magic: The true, robust flavor of Nihari comes from cooking it in mustard oil, not by starting with desi ghee.
  • The Garlic Splash: To cut down the sharpness of the mustard oil and mellow it out, splashing garlic water into the smoking hot oil is an absolute must.
  • Using Wheat Flour (Aata): Many people use gram flour (besan) to thicken their Nihari, but the correct, traditional ingredient is wheat flour (aata). The combination of the slow-cooked meat juices and the gluten in the wheat flour gives Nihari its perfect, sticky texture.
  • Slow Cooking: Authentic Nihari cooks slowly over low heat for 5-6 hours. It’s not just the meat that's cooking; it’s "time and patience" simmering together.

Method
 

  1. Splash some garlic water into the hot oil and immediately cover it with a lid.
  2. Add 2 bay leaves, 2 black cardamoms, and 2-3 cloves. Add 4-5 medium-sized sliced onions and fry until light golden.
  3. Gradually add 750 grams of mutton with marrow bones (Nalli) and roast it well with the onions. Follow this up with 4-5 tablespoons of ginger-garlic paste and continue to roast slowly on low heat.
  4. First, take 200-250 grams of mustard oil in a wide, heavy-bottomed pot and heat it on medium until it starts smoking.
  5. In 150 grams of yogurt, mix 1 teaspoon of Kashmiri red chili powder, 1.5 teaspoons of coriander powder, and 1.5 teaspoons of turmeric powder to create a vibrant paste.
  6. Add this yogurt mixture to the mutton and roast gently. Add a splash of water if it sticks to the bottom. Pour in 250-300 grams of water, cover the lid, and let it simmer slowly.
  7. Once the meat is 80-90% cooked, prepare a thin slurry by mixing 2 tablespoons of sifted wheat flour (aata) with water. Ensure there are no lumps. Mix in 1 teaspoon of kewra water and a little black pepper powder.
  8. Pour this slurry into the mutton along with our special Secret Nihari Masala. Once added, the gravy will start to thicken. Let it simmer on low heat for another 20 minutes so all the flavors meld together.
  9. Finally, heat 3-4 tablespoons of desi ghee in a pan. Add the leftover coarse bits of the sifted Nihari masala, a few drops of kewra, and 1 teaspoon of Kashmiri red chili powder.
  10. Use a strainer to pour this infused rogan (tempered ghee) over the Nihari. This traps the coarse spices in the sieve and allows only the intensely flavored, rich red oil to coat the dish, giving it that Nawabi touch!
  11. 750 g Mutton (specifically Nalli/Marrow bones and Shank)
  12. 250 ml Mustard Oil
  13. 50 g Garlic cloves (ground with water and strained to make 1/2 cup garlic water)
  14. 4-5 Medium Onions (finely sliced)
  15. 2 Bay leaves (Tej Patta)
  16. 2 Black Cardamoms (Badi Elaichi)
  17. 3 Cloves Laung
  18. 5 tbsp Ginger-Garlic Paste
  19. 150 g Plain Yogurt (Dahi)
  20. 1.5 tsp Kashmiri Red Chili Powder
  21. 1.5 tsp Coriander Powder
  22. 1.5 tsp Turmeric Powder
  23. Salt to taste
  24. 2 tbsp Wheat Flour (Aata)
  25. 1/2 cup Water
  26. 1 tsp Kewra Water
  27. 1/2 tsp Black Pepper Powder
  28. 4 tbsp Desi Ghee
  29. 1 tbsp Nihari Masala (Coarse part)
  30. 1 tsp Kashmiri Red Chili Powder
  31. A few drops Kewra Water
  32. Fresh Ginger (Julienned)
  33. Green Chilies (Slit)
  34. Fresh Coriander (Optional)
  35. Prepare the Oil: Heat mustard oil in a heavy-bottomed pot until it reaches smoking point. Splash in the strained garlic water and immediately cover with a lid. This softens the oil and removes its bitterness.
  36. Sauté Aromatics: Add bay leaves, black cardamom, and cloves. Add sliced onions and fry until they are light golden brown.
  37. Brown the Meat: Add the mutton pieces. Sauté on medium-high heat until the meat changes color. Add ginger-garlic paste and roast (bhunai) for 5-7 minutes.
  38. Add Yogurt Mix: Whisk the yogurt with red chili powder, coriander powder, and turmeric. Pour into the pot. Cook until the oil separates from the masala.
  39. Slow Cook: Add 2 cups of water. Cover and cook on the lowest heat for 2-3 hours until the meat is 90% tender. (Alternatively, pressure cook for 4-5 whistles).
  40. Thicken: Mix wheat flour with water to make a smooth, lump-free slurry. Stir it into the gravy along with the black pepper and kewra. Add your secret Nihari Masala now. Let it simmer for another 20 minutes on low heat.
  41. Final Tempering (Rogan): In a separate pan, heat desi ghee. Add the coarse leftover spices and Kashmiri chili powder. Strain this red oil (Rogan) directly over the Nihari.
  42. Rest and Serve: Let the Nihari rest for 10 minutes for the flavors to settle. Garnish with ginger and green chilies.
  43. The Flour Secret: Always use Wheat Flour (Aata) instead of Besan for the authentic "sticky" texture that defines a Nawabi Nihari. Mustard Oil: Do not skip the mustard oil; it provides the base depth that Ghee cannot achieve alone. Best Paired With: Serve with Khameeri Roti or hot Tandoori Kulcha.
  44. The Flour Secret: Always use Wheat Flour (Aata) instead of Besan for the authentic "sticky" texture that defines a Nawabi Nihari.
  45. Mustard Oil: Do not skip the mustard oil; it provides the base depth that Ghee cannot achieve alone.
  46. Best Paired With: Serve with Khameeri Roti or hot Tandoori Kulcha.