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Authentic Nalli Nihari made with tender mutton shanks slow-cooked in a rich, aromatic spice gravy.

How to Make Nalli Nihari at Home – A Slow-Cooked Delight Worth Waking Up For!

Nalli Nihari is a rich and aromatic Mughlai stew made with tender mutton shanks, marrow-filled bones, and warming spices. Slow-cooked for hours, this traditional dish delivers deep flavors and a silky gravy that pairs perfectly with naan, khameeri roti, or steamed rice. Ideal for festive meals and special family gatherings.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Boiling Time 30 minutes
Total Time 4 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: Indian, mughlai
Ingredients Equipment Method Notes

Ingredients
  

For the Mutton Base
  • - 1 kg mutton shanks nalli
  • - 1 tsp salt
  • - 1 tsp turmeric powder
  • - 4 cups water
For the Nihari Gravy
  • - ½ cup ghee or mustard oil
  • - 2 large onions thinly sliced
  • - 1 tbsp ginger-garlic paste
  • - 2 tbsp wheat flour atta
  • - 1½ tbsp Nihari masala
  • - 1 tsp red chili powder
  • - 1 tsp coriander powder
  • - ½ tsp turmeric powder
  • - Salt to taste
  • - 4–5 cups reserved mutton stock
Whole Spices
  • - 4 cloves
  • - 2 black cardamoms
  • - 1 bay leaf
  • - 1 cinnamon stick
  • - 5 black peppercorns
For Garnish
  • - Julienned ginger
  • - Fresh coriander leaves
  • - Crispy fried onions
  • - Lemon wedges
Homemade Nihari Masala (Optional)
  • - 1 tsp fennel seeds
  • - 1 tsp coriander seeds
  • - 1 tsp cumin seeds
  • - ½ tsp nutmeg
  • - ½ tsp mace
  • - 2 dried red chilies
  • - 1 small star anise
  • - 1 black cardamom
  • - 4 cloves
  • - ½ inch cinnamon stick

Equipment

  • Pressure cooker or large pot
  • Heavy-bottomed handi or deep pot
  • Strainer
  • Mixing spoon
  • knife
  • cutting board
  • Small spice grinder (optional)

Method
 

Step 1: Parboil the Mutton
  1. Add mutton shanks, salt, turmeric, and water to a pressure cooker or large pot. Pressure cook for 3 whistles or simmer in an open pot for about 40 minutes. Remove the mutton and strain the stock. Reserve the stock for later use.
Step 2: Prepare the Gravy Base
  1. Heat ghee or mustard oil in a heavy-bottomed pot. Add cloves, black cardamoms, bay leaf, cinnamon stick, and black peppercorns. Sauté for 30 seconds.
  2. Add sliced onions and cook until golden brown. Stir in ginger-garlic paste and cook for 2–3 minutes.
  3. Add wheat flour and cook for another 2 minutes. Mix in Nihari masala, red chili powder, coriander powder, turmeric powder, and salt. Stir well.
Step 3: Add Mutton and Stock
  1. Add the boiled mutton pieces to the masala. Pour in the reserved mutton stock and mix gently until everything is well combined.
Step 4: Slow Cook the Nihari
  1. Cover the pot with a tight lid and simmer on low heat for 2–3 hours. Stir occasionally and add more water if necessary. Allow the marrow from the bones to enrich and naturally thicken the gravy.
Step 5: Garnish and Serve
  1. Once the mutton is tender and the gravy reaches a rich consistency, switch off the heat. Garnish with crispy fried onions, fresh coriander leaves, julienned ginger, and lemon wedges. Serve hot.

Notes

Ingredient Alternatives
- Mutton shanks can be replaced with lamb leg with bone.
- Wheat flour can be substituted with all-purpose flour or cornflour.
- Ghee may be replaced with mustard oil or neutral cooking oil.
- Store-bought Nihari masala works well if homemade is unavailable.
Pro Tips
- Slow cooking is the secret to authentic Nihari flavor.
- Bone marrow adds richness and should not be removed.
- Toast the flour lightly to prevent lumps.
- Nihari tastes even better the next day.
- Homemade Nihari masala gives the freshest flavor.
Serving Suggestions
- Khameeri roti
- Naan
- Tandoori roti
- Steamed basmati rice
- Sheermal
- Chilled lassi
Storage
- Refrigerate leftovers in an airtight container for up to 3–4 days.
- Freeze for up to 1 month.
- Reheat gently on low heat and add a little water if needed.
FAQs
Can I use chicken instead of mutton?
Yes, but the flavor will be lighter and cooking time will be shorter.
Is Nihari very spicy?
No. It is moderately spicy and can be adjusted to taste.
Can I freeze Nalli Nihari?
Yes. Cool completely before transferring to airtight containers.
Can I make it ahead?
Absolutely. The flavors deepen overnight, making it even more delicious the next day.