Bara Handi Style Nalli Nihari

So guys the authentic Bara handi nalli nihari is slow cooked on coal for 8-9 hours . So to get the taste at home was a little tough but i have done my best to do justice to this recreation .

Firstly pressure cook as many Nalli as you want with 1 litre water and little salt for two whistles on high heat . Remove the gooda ( bone marrow ) while the Nalli is still hot and keep aside . Also keep aside the stock .

In a pressure cooker heat 200 mL oil and 100 gm ghee , fry 3 finely sliced onions till golden , add 1tsp ginger paste , 2 tbsp garlic paste and sauté till fragrant. Add 1 kg boneless adla ( shank) ( you can use mutton or beef with bone as well if you want ) sauté very well for 5 min and add salt , 1.5 tbsp red chilli powder ( use 1 tbsp if your chilli is very spicy) , 1 tsp kashmiri chilli powder , 1 tbsp saunf powder , 1 tbsp saunth ( ginger) powder , 1 tbsp zeera powder , 2 tsp garam masala powder and sauté for 5 min . Add the stock from the Nalli and pressure cook on high heat for 1 whistle and then keep on low heat from 45 min to 1.5 hour depending on the size of your animal.
Once done remove the oil from the top and keep aside ( mix some in the removed gooda as well )
Then make a slurry of 5 tbsp wheat Flour and 2 tbsp maida mixed in half litre water . Add this slurry to the gravy and cook on low heat for half hour ( keep stirring in between)

To serve break the meat to pcs and remove in plate , add gravy and garnish with the oil and Nalli . Serve along with ginger julienne , sliced green chilli , chopped coriander and mint and lime . Serve with tandoori roti and enjoy.