Nali_nihari
Nali_nihari

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, nali_nihari. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

About Nalli Nihari Recipe: Nihari is a slow-cooked mutton curry. The word Nihar originates from the Arabic word 'Nahar' which means 'day'. It was served to the kings after the morning prayers. To make Nihari Masala, dry roast four tablespoons cumin seeds, four tablespoons fennel seeds, twelve to fifteen dry red chillies, two tablespoons cloves, five green cardamoms, three black cardamoms, twenty five to thirty black peppercorns, four to five tablespoons poppy seeds, two bay leaves, one blade mace, two tablespoons dry ginger powder, half tablespoon nutmeg powder and four to five one-inch cinnamon sticks till fragrant.

Nali_nihari is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Nali_nihari is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have nali_nihari using 10 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Nali_nihari:
  1. Prepare 500 grams Lamb/BEEF leg pieces (nalli)
  2. Prepare 2 1/2 tablespoons Nihari masala
  3. Prepare Oil to deep fry
  4. Get sliced 2 medium Onion,
  5. Take 2 tablespoons Pure Ghee
  6. Make ready 1/2 inch piece Ginger,cut into thin strips
  7. Prepare 2 tablespoons Whole Wheat flour (atta)
  8. Get to taste Salt
  9. Make ready 1 tablespoon Lemon juIce
  10. Take 2 tablespoons Fresh Coriander leaves,chopped

The word Nihar originates from the Arabic word 'Nahar' which means 'day'. It was originally eaten by Nawab. Nihari is a deliciously smooth flour based mutton stew of slow cooked in a myriad of spices. Reserved for royal kitchens in the past, nihari masala is a delicacy, now found in many restaurants in Delhi, Hyderabad, and Lucknow.

Instructions to make Nali_nihari:
  1. Heat sufficient oil in a karhai and deep fry onions till golden. Drain and place on an absorbent paper.
  2. Heat ghee in a pressure cooker
  3. Add lamb leg pieces (nalli) and nihari masala and sauté for two minutes
  4. Add four cups of water and cook under pressure for about eight whistles.
  5. This may take around half an hour.
  6. Open the lid when the pressure has reduced and transfer the contents into a karahi.
  7. Bring it to a boil. Add half the fried onions, half the ginger and simmer for two minutes.
  8. Combine whole wheat flour with six tablespoons of water and mix well ensuring that there are no lumps.
  9. Add it to the nalli mixture and continue to simmer till it thickens.
  10. Add salt if necessary. Add lemon juice and stir.
  11. Serve garnished with remaining fried onions, remaining ginger and coriander leaves.

Nihari is a deliciously smooth flour based mutton stew of slow cooked in a myriad of spices. Reserved for royal kitchens in the past, nihari masala is a delicacy, now found in many restaurants in Delhi, Hyderabad, and Lucknow. So here I am sharing a delicious recipe and I am using homemade masala powder to make this nihari which I have already share at site. So let's know how to make it. Nalli Nihari is a very popular traditional dish from Pakistan and is also enjoyed in various parts of India.

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