Crafty Chef, Dr. Izzat Husain, Reveals His Signature Masala Blend for Sumptuous Shahi Nalli Nahari—a Culinary Delight That Promises a Flavor Spectacular and Gentle on the Digestive System!
Revamped Recipe: Shahi Nalli Nahari
Craving something unique and delicious? Here's my take on the renowned Shahi Nalli Nahari, a slow-cooked stew of tender mutton shanks in a rich, bursting-with-flavor gravy. Hailing from the grand city of Lucknow, this dish is famous for its intricate flavors and mouth-watering tender meat.
This write-up includes my personal twist on Shahi Nalli Nahari, along with a secret recipe for Nahari Masala, a key ingredient to finessing the dish. While ready-made versions can be found in stores, I'm sharing the secret recipe used by many renowned chefs, like Chef Dr Izzat Husain, a respected authority in Unani medicine and Mughlai cuisine.
Ingredients:- Mutton (with Nalli shanks and boti): 1 kg- Green cardamom powder: 1 tbsp- Roasted chana powder: 20 gm- Maida/ Aata: 20 gm- Almond powder: 2 tbsp- Milk: 1 litre- Kewra: 2 tbsp- Saffron water: 2 tbsp- Desi ghee/Oil: 300 gm- Ginger garlic paste: 2 tbsp- Red chilli: 1 tbsp (or per taste)- Coriander powder: 1 tbsp- White pepper: 1 tbsp- Turmeric powder: ½ tbsp- Fennel powder: ½ tbsp- Cinnamon sticks: 2- Bay leaves: 4- Salt: To taste- Brown onion paste: One cup- Garam masala: 1 tbsp- Nihari masala: 1 tbsp- Ginger juliennes: 10 gm- Green chilli (chopped): 6 gm
Method:1. Preparing the Mutton: - Soak the mutton pieces in a vinegar, salt, and ginger garlic paste solution for 30 minutes. - Heat some ghee/oil in a large pot, and cook the marinated mutton until browned.
- Gravy Time:
- Add onion paste, coriander powder, white pepper, turmeric powder, green cardamom powder, roasted chana powder, and remaining ginger garlic paste to the pot. Stir well until the oil separates.
- Simmer Away:
- Pour in milk, saffron water, kewra, and salt. Stir until combined.
- Add the Nihari masala and garam masala, and mix thoroughly.
- Cover the pot and let the stew simmer gently until the mutton is fall-off-the-bone tender.
- Garnish:
- Top the Shahi nahari with coriander leaves, ginger juliennes, and green chilli.
Secret Nahari Masala
mixing 25 gm each of long pepper (peepli), kalpasi (patthar ke phool), black cardamom (kababa, seeds only), rose petals (gulab patti), black cumin (kala jeera) and tailed black pepper (cubeb or kababchini) with 75 gm each of carom seeds (ajwain) and onion seeds (kalaunji). Sandalwood powder (chandan) is optional. Grind the spices finely and store in an airtight container. This spice mix can be used for up to a year.
Enjoy this hearty and invigorating Shahi Nalli Nahari any time—it's perfect for those special occasions.
- This revamped recipe of Shahi Nalli Nahari doesn't just offer a delicious meal, but also promotes a healthy-cooking lifestyle with its focus on quality ingredients and an emphasis on slow-cooking.
- Incorporating science and traditional techniques, this cooking method ensures a tender and flavorsome dish that aligns perfectly with the food-and-drink and lifestyle philosophy of health-and-wellness.
- The secret Nahari Masala used in the recipe is a unique blend of various herbs and spices, including black cumin and long pepper, which have a wealth of health benefits, further supporting the Food-and-Drink and Healthy-Cooking narrative.
- As opinions on Mughlai cuisine continue to evolve, this Shahi Nalli Nahari recipe stands out as a testament to the artistry and passion of chefs like Chef Dr Izzat Husain, blending the traditional with the modern to create a dish that satisfies both the palate and the soul.
- Integrating fitness-and-exercise with nutrition, a bowl of this slow-cooked Shahi Nalli Nahari can be considered a wholesome meal, offering a balance of protein, carbohydrates, and essential nutrients to support an active lifestyle.
