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

Rich and spicy mutton nalli nihari with bone marrow and thick gravy

Mutton nalli nihari served with soft naan, fried onions, and lemon wedges

Introduction: What is Nalli Nihari?

Imagine a stew so rich, so deeply flavorful, that it once belonged only to kings. That dish is Nalli Nihari — a royal mutton curry made with slow-cooked shank bones full of marrow. The name comes from two words:

"Nalli" means mutton shank with bone marrow.
"Nihari" comes from the Arabic word “Nahar”, meaning morning.

This dish was traditionally eaten after early morning prayers (Fajr). It’s still enjoyed as a hearty breakfast in parts of India and Pakistan. But today, we’re not waking up early — we’re bringing its magic into our homes, slowly cooked to perfection!

If you're craving something rich, spicy, and soulful, this is your recipe.
No rush. Just patience and love.

💖 Why You’ll Love This Recipe

🥘 Deep, slow-cooked flavor
🍖 Tender meat falling off the bone
🧠 Nourishing and satisfying
🥄 Perfect for special weekends or festivals
👨‍🍳 Works in both traditional and pressure cooker methods

🕰️ Preparation & Cooking Time

Step	Time
Ingredient prep	15 minutes
Boiling mutton	30–45 minutes
Making gravy	20 minutes
Slow simmering	2–3 hours
Garnishing & plating	10 minutes
Total	~3.5 hours

Don't worry—it’s mostly hands-off. Let it cook while you relax.

🔄 Ingredient Alternatives

Before we dive into the recipe, here are some useful swaps:

Mutton Shank (Nalli): If not available, use lamb leg with bone.
Wheat flour (atta): You can use all-purpose flour (maida) or cornflour.
Ghee: Use mustard oil or any neutral oil for a lighter version.
Nihari Masala: Use homemade for best flavor. Store-bought works too.

📋 Ingredients for Nalli Nihari

🥩 For the Mutton Base:

1 kg mutton shanks (nalli)
1 tsp salt
1 tsp turmeric
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
Salt to taste
4–5 cups mutton stock (from boiling the meat)

🌿 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 but Worth It)

If you want restaurant-style flavor, try this:

Grind into powder:

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

You can make it in bulk and store it for 3 months.

🔪 Step-by-Step Cooking Instructions

🔹 Step 1: Parboil the Mutton

This step gets your mutton soft and ready for the long cook.

In a pressure cooker or large pot, add:
- Mutton, turmeric, salt, and water.
Pressure cook for 3 whistles (or 40 mins in an open pot).
Remove the mutton and strain the stock.
- Save the stock — it's liquid gold!

💡 Tip: Keep the marrow inside the bones. It will melt into the curry.

🔹 Step 2: Prepare the Gravy Base

This is where flavor builds up.

Heat ghee or mustard oil in a deep pot.
Add all the whole spices and sauté for 30 seconds.
Add onions and fry until golden-brown.
Add ginger-garlic paste and cook for 2–3 minutes.
Add wheat flour (atta) and stir for another 2 minutes.
Add the dry spices:
- Red chili, turmeric, coriander, Nihari masala, and salt.

Stir everything well. Your kitchen will already smell amazing!

🔹 Step 3: Add Mutton and Stock

Now the magic begins.

Add the boiled mutton pieces to the masala.
Pour in the reserved mutton stock.
Mix gently.

Let it all come together for the final stage — slow cooking.

🔹 Step 4: Slow Cook to Perfection

Now, let’s bring everything together with patience.

Cover the pot with a tight lid.
Let it simmer on low heat for 2 to 3 hours.
- Stir occasionally to avoid sticking.
- Add more water if needed.

During this time, the mutton will absorb all the spices. The marrow will melt, thickening the curry beautifully.

💡 Tip: If you're short on time, you can pressure cook it for 1 whistle and then simmer uncovered for 30 minutes. But slow cooking always tastes better.

🥄 Final Touch – Garnishing

Before serving, don't forget to garnish. It brings color, aroma, and texture.

Add a handful of crispy fried onions on top.
Sprinkle fresh coriander leaves.
Add julienned ginger for zing.
Serve with lemon wedges on the side.

This is the moment where your Nihari turns into a royal feast!

🍽️ How to Serve Nalli Nihari

Here are some traditional and modern ways to serve:

With Khameeri Roti – The best and most authentic pairing.
With Naan or Tandoori Roti – Soft breads soak up the gravy.
With Steamed Basmati Rice – Great if you love rice with curry.
With Sheermal (Sweet Bread) – A richer option used in Lucknow.

Serve it hot, with a glass of chilled lassi on the side for the ultimate Mughlai experience.

💭 Pro Tips for Best Nihari

Always slow-cook the meat. That’s the secret to rich flavor.
Use mutton with bone marrow – it adds unmatched depth.
Toast the flour lightly before adding to avoid lumps.
Make a day ahead. Nihari tastes even better the next day!
Use homemade Nihari masala when possible. The taste is fresher.

📌 Frequently Asked Questions

❓ Can I use chicken instead of mutton?

Yes, but the flavor won’t be as deep. Chicken Nihari is quicker to cook and lighter.

❓ Is Nihari very spicy?

It’s moderately spicy. You can adjust red chili levels based on your taste.

❓ How long can I store Nalli Nihari?

It stays fresh for 3–4 days in the fridge. In fact, it tastes better the next day!

❓ Can I freeze it?

Yes. Let it cool completely. Store in airtight containers. Use within 1 month.

❤️ Final Thoughts

Nalli Nihari isn’t just a dish — it’s an experience. A dish that invites you to slow down and enjoy the process. When you finally lift the lid after hours of slow cooking, the aroma alone will make your mouth water. Every spoon is packed with flavor, warmth, and history.

Whether you’re making it for a special Sunday lunch or a festive family dinner, this recipe will never disappoint. Just remember, it’s not fast food — it’s soul food.

Cook with love, serve with pride, and enjoy every bite.

📖 The Royal History of Nalli Nihari

Nalli Nihari has its roots in the royal kitchens of the Mughal Empire. It was first prepared in Old Delhi and Lucknow, especially for noblemen and royal soldiers. After their morning prayers, nobles were served Nihari to nourish them before the day’s battles or administrative duties.

Over time, Nihari left the palaces and entered the hearts of common people. It became a symbol of warmth and hospitality, especially during festivals like Eid and family get-togethers. Even today, in cities like Delhi, Hyderabad, and Karachi, people line up early morning outside famous Nihari joints for a taste of this magic.

With this recipe, you’re bringing centuries of tradition to your own kitchen.