Lucknowi Nalli Nihari Recipe – A Rich and Aromatic Mughlai Delight

Lucknowi Nalli Nihari is a slow-cooked stew featuring tender mutton shanks (nalli) in a flavorful and aromatic gravy, infused with rich spices. Originating from the Mughal kitchens, Nihari is traditionally enjoyed as a breakfast meal, but its deep flavors make it perfect for any special occasion.

Ingredients

For the Mutton:

• 1 kg mutton shanks (nalli)
• 3 tbsp ghee or oil
• 2 medium onions, thinly sliced (piyaz)
• 1 large onion, paste (piyaz)
• 1 tbsp ginger-garlic paste (adrak-lahsun)
• 1/2 cup yogurt, whisked (dahi)
• 1 tbsp all-purpose flour (maida) (for thickening)
• Fresh coriander leaves, chopped (for garnish) (hari dhaniya)
• 1-inch ginger, julienned (for garnish) (adrak)
• 3 green chilies, chopped (for garnish) (hari mirch)
• Lemon wedges (for serving)

For Nihari Masala:

• 1/2 tsp cumin seeds (jeera)
• 2 tsp coriander powder (dhaniya)
• 1 tsp red chili powder (laal mirch)
• 1/2 tsp turmeric powder (haldi)
• 1/2 tsp nutmeg powder (jaiphal)
• 1/2 tsp black peppercorns (kali mirch)
• 6 cloves (laung)
• 6 green cardamom pods (elaichi)
• 1 mace (javitri)
• 2-inch cinnamon stick (dalchini)
• 1 bay leaf (tej patta)

Instructions

1. Prepare the Onion Masala

1. Heat ghee or oil in a heavy-bottomed pan. Once hot, add sliced onions and fry until golden brown. Remove and set aside to cool slightly.
2. In the same pan, add cloves, cardamom, mace, nutmeg, cumin, and black pepper.
3. Transfer the fried onions and whole spices to a grinder, add yogurt, and blend into a smooth paste. Set aside.

2. Cook the Mutton

1. In the same pan, add bay leaf and cinnamon stick, then add the onion paste. Sauté until golden brown.
2. Stir in ginger-garlic paste and cook for 2-3 minutes until the raw aroma disappears.
3. Add the mutton shanks and cook on medium heat until lightly browned.
4. Add red chili powder, turmeric powder, coriander powder, and nutmeg powder. Cook for another 5 minutes, then mix in the prepared onion masala paste.

3. Slow Cooking the Nihari

1. Add enough water (about 4-5 cups) to completely cover the mutton. Cover with a tight-fitting lid and simmer on low heat for 2-3 hours, stirring occasionally.
2. The slow cooking allows the meat to become tender, and the marrow from the shanks enhances the richness of the gravy.

4. Thicken the Gravy

1. Mix the all-purpose flour with a little water to make a slurry. Add it to the Nihari while stirring continuously to avoid lumps.
2. Simmer for another 10-15 minutes until the gravy thickens. Adjust salt and seasoning as needed.

5. Garnish and Serve

1. Garnish with fresh coriander leaves, julienned ginger, and chopped green chilies.
2. Serve hot with lemon wedges on the side. Traditionally, Nihari is best enjoyed with naan, sheermal, or paratha, but it can also be paired with steamed rice.

Tips

• Slow cooking is key for Nihari, as it enhances the depth of flavors and makes the meat melt-in-your-mouth tender.
• Preparing the Nihari a night before and reheating it the next day intensifies its taste even more.
• Adjust the spice levels according to your preference for a milder or spicier version.

Nutrition Chart for Lucknowi Nalli Nihari (per serving, approximately 6 servings)

• Calories —————— 480 kcal
• Total Fat —————— 32 g
• Cholesterol ————— 100 mg
• Sodium ——————– 500 mg
• Total Carbohydrates — 15 g
• Protein ——————— 35 g
• Sugar ———————— 4 g
• Fiber ———————— 3 g

Note: These values are approximate and may vary depending on the ingredients used and portion size.