February 21, 2013 NALLI NIHARI



500gms -1 kg Mutton shanks (quantity depends on servings required)
3 chopped onions
2 tbsp Maida
Whole spices: Bay leaves (2), a cinnamon stick, 2-3 cardamoms / moti elaichi, 3-4 cloves, 2tsp coriander seeds, 1 tsp cumin seeds, 1/4 tsp nutmeg (jaiphal) and mace (javitri)
Spices: 2 tbsp nalli nihari masala powder, 1 tsp red chilli powder, 1/2 tsp turmeric powder, 2 tsp aniseeds (sounf), 1/2 tsp black salt, 2 tsp garam masala, Salt (to taste)
2 tbsp ginger garlic paste
1/2 cup yoghurt
Cooking Oil
For Garnishing:

1/4 tsp rose water, 1/4 tsp kewda water, chopped coarinader leaves, a small piece of ginger (thinly sliced), 2 green chillies (chopped), a Lemon (sliced)

Method For Nalli Nihari Recipe:
Boil the meat until it is tender and keep aside.
Heat oil in a heavy bottom pan.
Add all the whole spices. Once the seeds begin to crackle, add onions and fry till golden brown. Add ginger-garlic paste and fry for another 2 mins till the paste loses it’s rawness.
Now add all the powdered spices and a cup of water. Let it boil.
Now add the yoghurt and meat and stir well. Cook for 15 mins.
Add 2 cups water, nalli nihari masala powder and cook again for 10mins till gravy takes on a thicker consistency.
Granish with rose water, kewda water, chooped coarinader leaves, ginger slices, chopped green chillies, lemon slices.
Nalli Nihari recipe goes well with naan or kulcha or rice.


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