Nalli Nihari

Nalli Nihari

Nihari is a Mughlai dish prepared with the Bone Marrow (nalli) of young lamb with spices for flavor. It one of the most familiar dish after Biryani in Mughlai Cuisine. It is one of the royal dish served in most of the star hotels. Nalli Nihari is prepared in pots and takes almost 7 to 8 hrs to get done.

This was long term try, just like that happen to try today. It was delicious, and the whole house not only our house even our corridor was filled with the aroma of this Nalli Nihari. Even loved in the home, such a finger licking dish, that everyone should give a try. Let us move on to the recipe…

Do check out my other Lamb recipes in this link: Lamb / Mutton

Ingredients:

  • Nalli / Bone Marrow – ½ kg
  • Onions – ½ kg
  • Wheat flour – 1 tbsp
  • Red chilies – 8 nos
  • Fennel seeds – 2 tsp
  • Poppy seeds – 2 tsp
  • Cinnamon – 2 sticks (1 inch each)
  • Cloves – 5 nos
  • Nutmeg – 1 no
  • Mace – 2 nos
  • Cumin seeds – 2 tsp
  • Bay leaf – 2 nos
  • Green Cardamoms – 3 nos
  • Black Cardamoms – 3 nos
  • Black peppercorns – 2 tsp
  • Ginger powder – 1 tsp
  • Roasted Channa dal – 1 tbsp
  • Ghee/Clarified butter – 3 tbsp
  • Salt to taste

Preparation:

  • Peel and thinly slice the onions to pieces (lengthwise). Keep it aside.
  • For Nihari Masala: Dry roast red chilies, fennel seeds, poppy seeds, cinnamon, cloves, nutmeg, mace, cumin seeds, bay leaf, cardamoms, black peppercorns all together for few mins or until a flavorful aroma comes out.
  • Spread the roasted spices in a plate, bring it to room temperature, and grind all these together to a fine powder along with ginger powder and roasted channa dal.
  • Heat ghee/clarified butter in a pressure cooker, add in the thinly sliced onions and cook until they turn brown in color.
  • Take out half the quantity of browned onions and keep it aside.
  • Add in the nalli pieces, along with the grounded nihari masala and salt. Cook until the raw smell goes off.
  • Pour in 1 cup of water, pressure cook for 3 whistles. Remove the lid, when the pressure subsides.
  • Take the wheat flour in a bowl and mix it well with water (no lumps should be formed).
  • Add in the leftover browned onions along with another tbsp of nihari masala, wheat flour mixture and cook until the raw smell goes off and the gravy thickens.
  • Transfer it to a bowl and garnish with coriander leaves.

Serve hot. Goes out well with biryani, pulav or any Indian flat breads. I have accompanied it with plain pulav, chapathi and raita.

 

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