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Purani Dehli ki Asli Nalli Nihari Recipe Secret Masala
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Purani Dehli ki Asli Nalli Nihari - Bazaar Wala Secret Masala Revealed!

Purani Dehli ke shahi dastarkhwan ki asli aur qadeem Nalli Nihari ki recipe. Ismein wo secret masala share kiya gaya hai jo Delhi ke mashhoor bawarchi istemal karte hain.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: Mughlai / Delhi Food
Calories: 550
Ingredients Equipment Method Video Notes

Ingredients
  

Ingredients
For Secret Nihari Masala:
2 tbsp Sounf (Fennel Seeds)
1 tbsp Sabut Dhania (Coriander Seeds)
1 tsp Sonth (Dry Ginger Powder)
3-4 Peepli (Long Pepper) - Secret Ingredient
1 piece Javitri (Mace)
1/4 piece Jaifal (Nutmeg)
4-5 Badi Elaichi (Black Cardamom)
1 stick Darchini (Cinnamon)
  • Main Ingredients:
1 kg Beef (Bong ka Gosht) - With large bones/Nalli
1 cup Cooking Oil / Ghee (Traditional Nihari uses more oil)
2 medium Onions (Finely Sliced)
2 tbsp Ginger Garlic Paste
1 tsp Turmeric Powder (Haldi)
2 tbsp Kashmiri Red Chili Powder (For color)
Salt to taste
1/2 cup Atta (Wheat Flour) - Dissolved in water

Equipment

  • Heavy Bottom Pot / Degchi:  (Nihari ko halki aanch par der tak pakane ke liye bhari penday ka bartan zaroori hai).
  • Spice Grinder / Sil Batta:  (Secret masalon ko taaza aur bareek peesne ke liye).
  • Whisk : (Atte aur pani ka ghol banate waqt lumps khatam karne ke liye).
  • Frying Pan:  (Pyaz fry karne ya masalay roast karne ke liye).
  • Fine Mesh Strainer:  (Atte ka ghol chaan kar dalne ke liye taake nihari bilkul smooth bane).
  • Serving Platter:  (Nalli aur tari ke saath khoobsurat serving ke liye).

Method
 

Instructions
    Prepare Secret Masala: Sabut masalon ko halka sa roast karen aur bareek pees kar "Secret Nihari Masala" taiyar kar लें.
      Fry Onions: Ek bhari penday ki deghchi mein ghee garam karen aur pyaz ko golden brown karke nikal len aur crush kar len.
        Meat Searing: Usi ghee mein gosht aur nalli dalen. Ginger-garlic paste dal kar 5-8 minute tak khoob bhunen jab tak gosht ka rang badal na jaye.
          Add Spices: Ab haldi, namak, kashmiri lal mirch aur apna taiyar karda "Secret Masala" (3 tbsp) dal kar thoda sa pani chidken aur bhunen.
            Slow Cooking: 5-6 glass pani dalen, ubal aane par dhakkan band karen aur bilkul halki aanch (dum wali) par 3-4 ghante pakne den jab tak gosht makhni jaisa na gal jaye.
              Add Atta (Thickening): Jab gosht gal jaye, toh upar se "Tari" (oil) ek alag katori mein nikal len (atta dalne se tari khatam ho jati hai). Ab dheere dheere atte ka ghol shamil karen aur chamach chalate rahen.
                Final Dum: Ismein fried onions shamil karen aur mazeed 15-20 minute dum par rakhen taake atte ka kachapan khatam ho jaye.
                  Serving: Plate mein nihari nikalen, upar se nikali hui "Tari" dalen, nalli se guda (marrow) nikal kar rakhen aur adrak, hara dhania aur lemon se garnish karen.

                    Video

                    Notes

                    Notes
                    • Tari Bachane ka Tareeqa: Nihari mein jab atta dala jata hai toh wo saara ghee ya tail (tari) jazb kar leta hai. Is se bachne ke liye atta dalne se pehle oper se tari ko ek alag bowl mein nikal len aur serving ke waqt upar se shamil karen.
                    • Gosht ki Pasand: Asli zaiqe ke liye beef ka "shin" wala hissa hi istemal karen. Is gosht mein gelatin zyada hota hai jo nihari ko wo makhsoos chiknahat aur garha-pan deta hai.
                    • Peepli (Long Pepper): Ye is recipe ka sab se bada secret hai. Ise skip mat kariyega, kyunke bazaar wali nihari ki makhsoos khushbu isi se aati hai.
                    • Dheemi Aanch (Slow Cooking): Nihari ka asli maza usi purane tareeqe mein hai—jitna zyada ye halki aanch par paki hogi, haddiyon ka arq utna hi behtar niklega. Pressure cooker ka istemal kiya ja sakta hai (45 mins), lekin deghchi ka zaiqa be-misal hota hai.
                    • Atta Roast Karein: Atte ka ghol banane se pehle agar aap atte ko halka sa taway par bhun (dry roast) lenge, toh nihari mein kachay pan ki mehak bilkul nahi aayegi.
                    • Garnish: Nihari ko hamesha bareek kati adrak, hara dhania, hari mirch aur lemon ke saath garam naan ya kulche ke saath serve karen.