Delhi Khas Nalli Nihari

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Delhi Khas Nalli Nihari

Cooking Time

Preparation Time :15 Min

Cook Time : 6 Hr 0 Min

Total Time : 6 Hr 15 Min


Serves : 5
  • 1 kg mutton , preferably shank (nalli) pieces

  • 4 tbsp Ghee/ Clarified butter

  • 2 medium onions , finely sliced

  • 1 tsp ginger paste

  • 1 tsp garlic paste

  • 2 tsp coriander powder

  • 1/2 tsp turmeric powder

  • 3 tbsp wheat flour

  • 3 tbsp nihari masala

  • 2 tsp or to taste salt

  • For nihari masala: 1 tbsp Cumin seeds

  • 2 tsp fennel seeds

  • 1 tsp soonth dry ginger

  • 5-6 green cardamoms

  • 2 black cardamoms

  • 4-5 cloves

  • 1 bay leaf

  • 1 inch cinnamon stick

  • 8-10 black peppercorns

  • 1/4 tsp grated nutmeg

  • For garnishing: 1 tbsp chopped coriander leaves

  • 1 tbsp lime juice


  • To make your own Nihari masala, dry roast all the whole spices for the masala; cool; and grind them to a fine powder.
  • Heat Ghee (you can use oil as well but ghee makes it tastier) in a deep bottom stock pot. Once the ghee is hot, add the sliced onions and fry till they start to turn brown.
  • Add mutton pieces, ginger paste, garlic paste, coriander powder, turmeric powder and salt.
  • Mix well to coat the mutton in ghee and spices. Sauté for 5 mins.
  • Add the nihari masala and 8 cups of water. Mix well, cover and cook on very low heat for about 4 hours until the meat is tender.
  • Keep checking in between. The way to know that the meat is cooked is when it breaks easily with a wooden spoon.
  • Dissolve wheat flour in half cup of water such that there are no lumps. Slowly add it to the gravy.
  • Stir to mix it well in the gravy and let it simmer for another 10-15 mins till the gravy thickens.
  • Sprinkle some lime juice and garnish with fresh coriander leaves. Serve hot.