Nalli Nihari Recipe With 👌 Homemade Masala ♥️ | Authentic Nalli Nihari Recipe | Baqra Eid Special

beef shank

🥗Healthier: lamb shank

💰Cheaper: beef chuck

Lamb shank offers a different flavor while beef chuck is more economical.

nihari spice mix

🥗Healthier: homemade spice blend

💰Cheaper: basic spices

Homemade blends can be healthier and cheaper than pre-packaged.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is cost-effective.

bone marrow

🥗Healthier: chicken bones

💰Cheaper: pork bones

Chicken bones provide flavor with less fat, while pork bones are often cheaper.

Make a fine powder using a grinder for the nihari masala.

Add few powdered spices, including optional Kashmiri Chilli Powder, and mix well.

This masala is sufficient for 1.5 kg meat.

Use 1 kg beef trotters and 1/2 kg shank meat for the recipe.

First process is cooking the trotters; close the lid and cook them.

In a pressure cooker, add 1 cup oil and heat it.

Once heated, add the shank meat and ginger garlic paste.

Add the prepared nihari powder and fry all ingredients for 5-6 minutes to remove the rawness.

Add onion paste to enhance flavor and increase curry quantity; this step can be skipped if desired.

Add 2 cups water, close the lid, and cook on high flame.

After 1 pressure, reduce to low flame and cook for another 30 minutes.

Open the lid to check if the meat is tender.

Meanwhile, check the trotters in another pressure cooker; remove the big bones and eject lacquer from them.

Transfer the trotters and shank meat together into a big vessel and turn on the flame to cook.

Add the lacquer ejected from the big bones; big bones can be added but are optional.

Cook at high flame and remove surface oil into a bowl for later use.

After a few minutes, observe the boil and mix 2 tbsp all purpose flour in 1/2 cup water.

Pour the flour mixture from one hand while stirring the nihari with the other to thicken it.

Cook for another 20-25 minutes at low flame, using a heavy bottom pan to avoid burning.

Close the lid and cook for 20-25 minutes at low flame.

After 20-25 minutes, the nihari is perfectly done with amazing texture.

Prepare the tadka by heating 1/4 cup oil in a tadka pan.

Add 1 chopped medium onion and fry until golden.

Once golden, add this to the nihari along with coriander leaves, green chilies, and julienne cut ginger; these three are essential.

Serve the nihari, pouring some of the surface oil on top, and garnish with coriander leaves, julienne cut ginger, and green chilies.

Cooking Techniques

Equipment Needed

Spice Level: