Nalli Nihari: Step-by-Step Recipe for a Perfect Slow-Cooked Mughlai Curry

Few dishes in Indian cuisine evoke the same kind of royal indulgence as Nalli Nihari. A traditional Mughlai mutton stew, slow-cooked to perfection, this delicacy originated in the royal kitchens of the Mughals and has since become a beloved recipe across India and Pakistan. Made with mutton shanks (nalli), bone marrow, and a heady mix of aromatic spices, nalli nihari is celebrated for its depth of flavour, richness, and soul-warming quality.

In this blog, we’ll walk you through a complete nalli nihari recipe, broken down into easy steps so you can recreate this regal dish right in your kitchen. Whether you’re an aspiring chef or a home cook looking to explore traditional slow-cooked curries, this guide is your perfect start.

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What is Nalli Nihari?

“Nihari” comes from the Arabic word “Nahar,” which means “morning.” Historically, this slow-cooked curry was prepared overnight and eaten as a hearty breakfast by Mughal royals and later by workers to fuel long days. The dish features slow-cooked mutton (especially shank pieces with marrow – called nalli) simmered with spices for hours until the meat becomes buttery soft and the gravy turns rich and flavourful.

It’s typically served with khameeri roti, naan, or even plain rice and garnished with fried onions, ginger juliennes, lemon wedges, and fresh coriander.

Ingredients: The Royal Shopping List

The heart of a good nalli nihari recipe lies in the quality of ingredients and patience in cooking. Here’s what you’ll need for this dish:

Mutton and Base:
Mutton Curry Cut (with Nalli): 500 gms
Mustard Oil: 25 ml
Curd (Thick Yoghurt): 200 gms
Mutton Stock: 1 litre
Ghee: 30 gms

Whole Spices:
Green Cardamom: 6-8
Cloves: 10-12
Black Cardamom: 1
Cinnamon Sticks: 2-inch pieces (3-4)
Fennel Powder: 1 tsp
Dry Ginger Powder: 3 tsp
Kashmiri Red Chilli Powder: 2 tsp
Asafoetida (Hing): 1 tsp
Saffron: A few strands
Ratanjog: 2 gms (optional)
Salt: As required

Pro Tip from TGCA: Always toast your spices slightly to release their oils before grinding or adding to a curry. This intensifies the flavour without adding bitterness.

Step-by-Step Recipe

Step 1: Heat the Oil and Sear the Meat

In a heavy-bottomed saucepan, add mustard oil and heat until it begins to smoke slightly (this removes bitterness). Lower the flame and add green cardamom, cloves, and black cardamom. Allow them to crackle for 30 seconds.

Now add your mutton pieces with nalli. Sear the meat on high heat for about 5–6 minutes until it browns slightly and releases its juices. Cover with a lid and cook on low heat for another 10 minutes.

Step 2: Prepare the Spice-Infused Yoghurt Mix

In a separate bowl, combine thick curd with fennel powder, dry ginger powder, Kashmiri chilli powder, asafoetida, and saffron water. Whisk well until smooth.

Add this mix to the seared mutton. Stir well and cook for 8–10 minutes on medium heat until the curd integrates with the meat and starts releasing oil.

Step 3: Pour in the Stock and Simmer

Add warm mutton stock gradually while stirring. Let the dish come to a boil, then reduce the flame to low. Cover and slow-cook the curry for at least 2 hours. Stir occasionally and check for consistency.

At TGCA, students are trained to master slow-cooking techniques that ensure the meat remains juicy while the gravy thickens to perfection—this is what brings out the unique identity of a traditional slow-cooked mutton dish like Nihari.

Step 4: Add the Ratanjog-Infused Ghee

In a small pan, add ghee and heat with ratanjog (a natural colouring bark). Let it infuse until the ghee turns a bright red hue. Strain the coloured ghee using a fine sieve and pour it into the curry.

Simmer the nihari for another 30 minutes so the flavours fully develop.

Step 5: Final Garnish and Resting

Before serving, rest the curry for at least 15–20 minutes with the lid closed. Garnish with fresh coriander, fried onions, julienned ginger, and lemon wedges

Serving Suggestions

Serving Suggestions: Perfect Pairings

• Khameeri Roti or Naan: The classic companion to soak up the rich gravy
• Steamed Basmati Rice: A lighter pairing, preferred for lunch meals
• Lemon and Onion Salad: To balance the spice with freshness

A true Kashmiri mutton curry like Nihari deserves to be enjoyed slowly, preferably with family or guests.

Tips to Master the Nalli Nihari Recipe at Home

• Use mutton with marrow (nalli): This adds richness and depth.
• Low and slow cooking: Do not rush. This dish needs 2–3 hours minimum.
• Use homemade mutton stock: It makes a huge difference in taste and texture.
• Rest before serving: Always let nihari sit before serving—it tastes better after resting.

Students at TGCA learn such traditional secrets from experienced chefs who have worked in Mughlai kitchens and five-star hotels. The focus on technique, ingredient balance, and authentic flavour profiles is what sets their training apart.

Why Nalli Nihari Is Still a Royal Favourite

Nalli Nihari isn’t just a dish—it’s an experience. The slow-cooked richness, the aroma of roasted spices, the soft fall-off-the-bone meat, and the glossy texture of the gravy make it a dish that lingers in memory. While once reserved for nawabs and kings, this traditional Indian lamb curry is now a showstopper in Indian restaurants, festive meals, and even home kitchens.

Moreover, dishes like nihari are part of the broader culinary curriculum at institutes like TGCA (Tedco Global Culinary Academy), where aspiring chefs are introduced not just to Western pastries and pastas but also the grandeur of Indian Mughlai cuisine. Learning such authentic regional recipes prepares students for diverse culinary roles globally.

Final Thoughts

If you’ve been wondering how to make nalli nihari at home, now you have a comprehensive guide that’s both authentic and achievable. The key lies in using the right spices, good-quality mutton, and, most importantly, time and patience.

From preparing the base to layering in flavour and richness, each step in this nalli nihari recipe is designed to create a curry that’s indulgent and comforting. Perfect for special occasions or Sunday feasts, this dish never fails to impress.

Whether you're a culinary student at TEDCO, a seasoned chef, or a home cook with a love for royal recipes, cooking nihari from scratch brings a sense of satisfaction that few dishes can match.

FAQs: Nalli Nihari Recipe

1. What cut of meat is used for Nalli Nihari?
Nalli Nihari is traditionally made with bone-in mutton shanks or lamb marrow bones. These cuts provide rich gelatin and depth of flavour when slow-cooked, giving the dish its authentic Mughlai texture and richness.

2. How long should I cook Nalli Nihari?
Slow-cooking is essential—ideally 3 to 4 hours on low heat. This allows the marrow to release and the spices to infuse, giving you that restaurant-style, fall-off-the-bone tenderness.

3. Can I pressure-cook Nalli Nihari to save time?
Yes, but it won’t taste the same. Slow-cooking gives better flavour extraction. At TEDCO, students are taught both traditional and modern techniques, but the authentic version always uses low simmering.

4. What spices are essential in Nalli Nihari masala?
The signature Nihari masala includes nutmeg, mace, fennel, dry ginger, cinnamon, cardamom, cloves, and black pepper. This spice mix is key to recreating that regal aroma and warmth in every spoon.

5. Why is atta (wheat flour) used in Nihari?
Atta thickens the curry and gives it a glossy, velvety finish. It’s a traditional trick passed down from Mughal kitchens to create that hearty, comforting gravy.

6. How is Nalli Nihari traditionally served?
It’s served with hot naan, kulcha, or tandoori roti. Garnish with julienned ginger, fresh coriander, and lemon wedges to balance the richness with a touch of freshness.

7. What makes Nalli Nihari different from regular mutton curry?
Nalli Nihari is slow-cooked with marrow-rich bones and unique spice blends. Unlike regular mutton curry, it’s richer, more aromatic, and has a luxurious texture.

8. Can I prepare Nalli Nihari in advance?
Yes, and it tastes even better the next day. The flavours deepen overnight. This is why TGCA recommends preparing Mughlai dishes like Nihari a day before serving for richer results.

9. Is Nihari spicy or mild?
It’s moderately spiced. The heat comes more from the depth of spices than just chilli. Adjust red chilli and black pepper to taste without losing the traditional flavour profile.

10. Can beginners make Nalli Nihari at home?
Absolutely! With a bit of patience and the right steps, even home cooks can master it. At TGCA, students learn slow-cooked classics like Nihari to build strong Mughlai cooking fundamentals.