Mutton Nihari Recipe/Delhi Wali Mutton Nihari Recipe Video/Nihari/ Nalli Nihari recipe with step by step process, important tips and precise video – Today I am going to share a very special mutton recipe that is Mutton Nihari Recipe/Delhi Wali Mutton Nihari Recipe Video/Nihari/ Nalli Nihari recipe. Nihari is a slow cooked mutton stew, which has a deliciously spicy, smooth, flour based gravy, made with a combination of special spices. Nihari is served with chopped green chilies, grated ginger, fried onions and lemon wedges. It is like a feast to have nihari and what would be better than to have a home cooked nihari. It tastes yummy with tandoori roti, roomali roti or plain chapatti.

Traditionally Nihari was cooked overnight and then served in breakfast. Now also, to get Nihari’s best flavour, the mutton is cooked for hours on low heat, using its very own, special spice mix. Nalli nihari is a very tasty mutton recipe with a completely different flavour. It is a famous street food of Hyderabad, Lucknow and Delhi.

Today I am going to show a very quick and simple way method to make authentic nihari at home. In this recipe I am going to make Nihari from homemade nihari masala powder. You can click here for the Homemade Nihari Masala Powder recipe – Homemade Nihari Masala powder Recipe. This Nihari masala is a collection of various spices, which are grounded into powder to give you the perfect traditional Nihari flavor. This much of nihari masala powder is sufficient for making nihari from 1 kg to 1.5 kg mutton. So, from now on wards, whenever you wish to have Nihari in your meal or for any special occasion, go and prepare this flavourful spice mix, and make your flavourful Nihari as per my Nihari recipe.

You may also like: Homemade Nihari Masala powder, Chicken Korma, Quick & Easy Chicken shawarma,  mutton Shab Deg, Mutton Yakhni Pulao, Mutton Stew, Mutton Shami Kabab,

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(Serves 6-8 )

  • Lamb leg pieces (with and without bones) – 1 kg
  • Onions – 2 + 4 medium size cut finely into length wise.
  • Garlic – 50 gms
  • Ginger – 30 gms
  • Homemade Nihari Masala Powder
  • Whole wheat flour (gehun ka aata) – ¼ cup
  • Onions (to fry & for baghar) – 2 cups finely cut into length wise
  • Oil/ghee – 1 cup + ½ cup for frying onions
  • Salt – as per taste
  • Coriander chopped – for garnishing

For serving:

  • Chopped green chilies
  • Ginger juliennes
  • Lemon wedges
  • Fried onions


  1. Make paste of ginger and garlic and keep aside (If possible try not use any water for grinding).
  2. Heat 1 cup oil in a pressure cooker, add 2 onions and cook them till they turn brown.
  3. Add ginger garlic paste and sauté for about a minute.
  4. Add mutton and cook it for 2-3 minutes.
  5. Now add homemade nihari masala powder and salt into the mutton and cook till oil separates. Keep stirring to avoid burning of spices.
  6. Add 3 cups of water, mix and cover the cooker. Cook till mutton is full tender, such that you can mesh it easily.
  7. In the mean time we will do other preparations: Add flour in a pan and dry roast it for about 2-3 minutes at low flame. Take care that the colour of the flour should not turn brown.
  8. Take out the roasted flour in a plate and let it come to room temperature before use. Keep it aside.
  9. In the same pan pour and heat ½ cup oil.
  10. From the 2 cups of onions, take out and keep ½ cup onions aside and fry the remaining onions into small batches until golden. Keep stirring for even browning.
  11. Take out the fried onions plate and spread them in a plate, so that they remain crispy.
  12. Open the pressure cooker when its pressure releases. Mesh the mutton pieces with the back of the spoon.
  13. Turn on the heat and let the nihari cook on low flame.
  14. Meanwhile in a separate bowl take 2 tbsp of roasted flour and make a smooth paste by adding 1 cup of water (little at a time to avoid lumps) in it.
  15. Add 2/3 of this mixture in the nihari and mix it well. Keep stirring so that no lumps are formed and the flour mixture doesn’t stick at the bottom of the cooker.
  16. Let the nihari simmer for few minutes.
  17. Do not add whole flour mixture at one time, add little by little, mix well and cook for few minutes. Add more if required.
  18. If you feel that the gravy is too thick then adjust the consistency by adding about 1 cup of water in it.
  19. Do not cook the sauce for too long as the sauce will thicken on cooling.
  20. Sprinkle 1 tbsp grated ginger and 1 tsp chopped green chilles in it and let the nihari cook for few minutes.
  21. For baghar/ temparing: Keep about 1 tbsp oil (left after frying onions) and take out the remaining oil. Heat oil and fry the remaining ½ cup onions. Once the onions turn brown turn off the flame and pour the baghar over nihari. Mix well.
  22. Adjust salt and garnish with chopped coriander. Turn off the flame.
  23. Serve hot nihari with chopped green chilies, grated ginger, fried onions and lemon wedges. It tastes delicious with tandoori roti, roomali roti or plain roti.

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