Royal Mughlai Cuisine- "Nalli Nihari"

 

Hello readers,

      Today I will share you an another Mughlai cuisine "Nalli Nihari". Before starting the process, let me tell you the story behind the dish.' Nihari was developed in old Delhi, India, during the reign of Mughal Emperor 'Jahangir'. The word 'Nihari' originated from the Arabic word "Nihar" which means "Morning". The origin of Nihar dates back 17th-18th century. It was originally eaten by 'Muslim Nawabs' (Noble men)in the Mughal Empire as a breakfast item after their morning prayers (Fajr). Authentically Nihari is cooked in a vessel that is buried underground while it cooks overnight, which helps the dish with very tender morsels of meat, infused with the flavourful bone marrow. So let's start making " Nalli Nihari".

Ingredients:-

To make Nihari Masala(spice)

1. Cumin seeds-2 tbsp.

2. Fennel seeds- 2 tbsp.

3. Dry red chilies- 6-8(whole).

4. Cloves- 1 tbsp.

5. Green cardamom- 4 pods.

6. Black cardamom-2 pods.

7. Black pepper corns- 12-15(whole).

8. Poppy seeds- 2-1/2 tbsp.

9. Bay leaf- 1 (whole).

10. Mace-  1/2 blade.

11. Dry ginger powder- 1 tbsp.

12. Nutmeg powder- 1/4tbsp.

13. Cinnamon stick-2(1-inch).

14. Roasted chana Dal( split chickpea lentils)-2-1/2 tbsp.

Method:- 

** Dry roast all Nalli Nihari spices remove from heat, set aside to cool then grind to a fine powder. Sieve the mixture and store in the refrigerator in an airtight jar.

Nalli Nihari ingredients:-

1. Mutton/ Lamb-1 kg.( Preferably shanks portion) cut into 8-10 pieces.

2. Ghee(clarified butter)- 4 tbsp.

3. Wheat flour- 250g.+ 2tbsp.

4. Rose water- 2tsp.

5. Attar- Few drops.

6. Yogurt- 3 tbsp.(whisked).

Spices for gravy:-

1. Ginger paste-1 tsp.

2. Garlic paste- 1 tsp.

3. Coriander powder- 2 tsp.

4. Turmeric powder-1 tsp.

5. Nihari Masala- 5 tbsp.(mentioned above).

6. Deep fried onions-1/2 cup.(take 2 medium onions and finely sliced them, fry  in ghee until became brown).

7. Red chili powder- 1tsp.

8. Salt- To taste.

Whole spices:-

1. Green cardamom- 4 pods.

2. Black cardamom-2 pods.

3. Cinnamon Stick- 1(1-inch).

4. Bay leaves-2(whole).

For Garnishing:-

1. Coriander leaves- A handful.(chopped).

2. Ginger- 2 inch( julienned).

Preparation Method:-

Step 1- Take wheat flour (250g) in a bowl and slowly add water to make a dough, it will help to seal the vessel. Once you get the dough set aside.

Step 2- In a heavy bottomed vessel add 500 ml water, once water will start boiling add Mutton pieces into it and let the mutton boil for 10-15 minutes, discard the unwanted parts. Turn off the flame, take out the Mutton pieces in a separate bowl and reserve the stock.

Step 3- Place a Handi(wide mouth vessel) on a medium flame,add ghee(clarified butter) into it once ghee will start melting add whole spices(bay leaves, black cardamom, green cardamom, cinnamon sticks).

Step 4- Add Mutton pieces and saute on high heat till browned.

Step 5- Now add Garlic paste, ginger paste, coriander powder, Turmeric powder,red chili powder, Salt, Nihari Masala (mentioned above), whisked yogurt and fried onions. Combine all ingredients well for 5-10 minutes.

Step 6- In the mean while take a bowl add 2tbsp of wheat flour add water to make a thin slurry.

Step 7- After 5-10 minutes add reserve stock into the Mutton, with rose water, attar, wheat slurry, mix well cover the Vessel with lid and seal it with wheat dough. Leave to cook on slow fire. This may take 2 hours until the Mutton begins to leave the bones.

Step 8- Once Mutton cooked well garnish with julienned ginger and chopped Coriander leaves.

Step 9- Serve hot with Naan or Rice.

image credit: source

N.B. This article was also published on my personal blog : https://sduttaskitchen.blogspot.com/