Nalli Nihari Recipe is an authentic flour based stew. Though the origin of this dish is still under dispute, some say it was born in Mughal kitchens of Awadh, Lucknow while the other link it to Old Delhi lately in the 18th century.
Nevertheless, we’re going to focus only on keeping the taste really really authentic.
It is said that Nalli Nihari Recipe tastes best when cooked with the beef shanks, which is also known as Nihari Paya in Hyderabad. I am making it with lamb meat. You can copy paste the same recipe with chicken and beef as well.
The meaning of word ‘Nihari’ has a connection with the way we gonna cook it.
Nalli Nihari In Delhi:
‘Nihari’ means ‘day’ in Arabic so this dish used to be served in the early hours of the day just after the first prayers in the Muslim religion.
It is best cooked overnight in a big deg( a deep big pot made of aluminium based material).
It can be served with Khamiri roti, naan bread or flatbread.
It’s a winter dish as the meat and the spices are such that they give warmth to the body and maintains body temperature, boost the immune system against cold, flu and other infections.
In the old times, this dish was served to the Mughal emperors as a breakfast. They use to start their day with a plate of tender meat. Nalli Nihari in Delhi is a well-found dish in the streets of Purani Dilli.
Refer to the link if you’re interested in knowing more about the Historical indulgence
The Secret For The Best Nalli Nihari Recipe:
Nalli Nihari Recipe is a flour-based stew, it’s unlike other Indian stews which get its richness from onion, tomatoes, ginger and garlic.
It is not at all complicated to make but you may not be able to bring best out of it in the very first attempt. So, don’t lose your heart and keep cooking. Like I did😜.
Now, I am sure you want to hear the secret I mentioned above. The secret is the spices mix that we are going to use in this recipe to achieve that finesse. The entire flavour is coming from there, as well the way we cook it which means the interval of introducing a particular ingredient to the dish and also the duration to which we have to cook it.
Nalli Nihari Masala:
Nalli Nihari Masala is a combination of whole spices (Khara masalas) grinder into a fine powder. It is said that around 50 spices were used at that time, but I am going to use around 10-12 which I think is more than enough to bring that flavour out.
The spices include usual garam masalas like cloves, black peppercorns, Black cardamoms, mace, star anise, bay leaf, cinnamon stick, cumin and nutmeg. Few others like fennel seeds and dried ginger also play a vital role in the taste.
The correct ratio of Nalli Nihari Masala (spices) will be the key to extract those flavours and juices out of the meat.
The tenderness of the meat in this recipe is above your imagination if you’ve never eaten it before. The meat melts into the gravy and fully mashed into it resulting in bones having no meat sticking to it. That’s the kind of texture we are looking here.
I am trying my best to make you understand the dish so that even if you haven’t had it like I had at many Old Delhi eateries still you will be able to replicate perfectly.
Let me know if I succeed in my mission.😍
Nalli Nihari Recipe-Stew Consistency:
As I told you that it’s a flour-based stew no such use of onion and tomatoes to🍅 thicken the gravy so the thickness is coming from the flour.
Flour is again a debatable topic here, some use Whole wheat flour, some chickpeas while others something else.
I am gonna keep it to basic that is wheat flour. So we will put a slurry of wheat flour when around 90% of the dish is ready.
Nalli Nihari Recipe Cooking Time:
At old times, it uses to be cooked overnight whereas if we see today’s era no one has that sort of time and patience. So best we can make it to 3-4 hours. Even, if that is not possible then we can also cook Nalli Nihari Recipe in around an hour or so on an extremely low flame.
You can use a pressure cooker, that’s the best way to achieve similar results but in a faster way.
Nalli Nihari Recipe-Eating Precautions:
Guys, do not take me wrong but please do not try this stunt at home. This was performed under professional guidance.🤣
Here, by the stunt, I mean excessive eating of Nalli Nihari can make you sit in the restroom for ages.😂
Yes, it is a very heavy dish and everybody may not be okay with the level of digestive abilities it requires. It may fall heavy on someone’s stomach while another one can easily have enough of it. Quite unfair no😟.
I can eat around 100 gm of it, yes don’t laugh I feel like my stomach is going to blast if I eat more. This much I eat with two flatbread only. It is actually loaded with proteins, carbs and fat. No matter how tasty it is, please don’t overeat.
I have guided you enough, Let’s get started with the list of Ingredients.
Don’t forget to share your experience with the recipe. Hope you’ve enjoyed the write-up.