How to make Nalli Nihari Recipe - Melt in the mouth mutton curry cooked with a special flavourful masala

This recipe has featured on the show Khanakhazana.

Main Ingredients : Lamb leg pieces (nalli) (नल्ली ), Ghee (घी)

Cuisine : Hyderabadi

Course : Main Course_Mutton

Nalli Nihari

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

For more recipes related to Nalli Nihari checkout Nalli Nihari , Nalli Gosht . You can also find more Main Course_Mutton recipes like Mutton Kalimiri, Bheja Takatin, Sindhi Mutton, Bhuna Gosht. Or try out these recipes from Hyderabadi Cuisine like Qaboli Pulao, Baghare Baingan, Double Ka Meetha, Dum ki Machli.

Nalli Nihari Recipe Card

Nalli Nihari

Prep Time : 1.30-2 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Nalli Nihari

  • Lamb leg pieces (nalli) 500 grams

  • Ghee 2 tablespoons

  • Nihari masala 2 1/2 tablespoons

  • Deep fried onions 1 cup

  • Salt to taste

  • Whole wheat flour (atta) 2 tablespoons

  • Ginger,cut into thin strips 1 inch piece


Step 1

Heat ghee in a deep pan, add mutton pieces and sauté on high heat till well browned. Add nihari masala and continue to sauté for two minutes.

Step 2

Add half the fried onions and mix. Add two cups of water and salt and bring it to a boil. Cover and cook till the mutton is completely cooked.

Step 3

Mix whole wheat flour in half a cup of water well so that there are no lumps. Add the remaining fried onions to the mutton mixture. Add the wheat flour mixture and mix well.

Step 4

Cook till the gravy thickens. Add ginger strips and cook till the mutton begins to leave the bones. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.