ONE OF THE BEST WAYS TO COOK NALLI NAHARI IS THE WAY LIKE CHEF VIKRAM RANA COOKS; A report by: KHATIBAH REHMAT.

In the previous interview of Mumbai based Chef, Vikram Rana where he told REFT Today that how he came from a middle class family of Delhi where none of his relatives hold a hospitality degree but he did. Not everything was told about Chef Vikram Rana, here we will be telling more along with an outstanding recipe of Nalli Nahari which is one of his signature dishes. Chef Vikram Rana participated in a television show named Chef vs Fridge Season-2, where he bagged second rank. Namak Shamak fame Chef Harpal Singh Sokhi has appreciated Vikram for his work. Bollywood actress Kangana Ranaut’s Manikarnika films has also appreciated him for being a freelance personal chef. Working at many places his all time favourite workplace was Pandora Gastronomy & Bar Pune, where he worked from July ’17 to April ’19 and The Indus Club Mumbai by Master Chef Ajay Chopra from September 2019 to February 2022.

• 

Later, Chef Vikram Rana joined Harmless Private Limited from March ’22 until December ’22. The list is long but quite interesting as being a young chef, he hold such a long experience. Let’s now take a deep dive into other places where he was a part: 10 Downing Street from July ’16 to July ’17, Royal Western India Turf Club from October ’15 to June, ’16, Vasant Resto & Bar from November ’13 to September ’15. Tandoori Knight from December ’11 until October ’13, Foodlink Service India Pvt. Ltd. from April ’10 till November ’11, Mayfair Banquets from December ’08 until March ’10, Le Royce- The Designer Hotel from May ’08 till December ’08, Beverly Hills Hotel from February ’07 till April ’08, Karachi Sweets was his very first joining as it was mentioned in the previous interview as well.

NALLI NAHARI

INGREDIENTS AND QUANTITY:

FOR POTLI KA MASALA:

Bay leaves……………………………….2-3
Cinnamon stick………………………..1 inch
Green cardamom……………………..6 gms
Black cardamom………………………2-3
Coriander seeds……………………….15 gm.
Cumin seeds…………………………….8 gm.
Kabab chini (all spices)……………..2 gms
Paan ki jad (betel root)………………1.5 inch
Khus ki jad (vetiver roots)…………..4 gms
Black Peppercorns……………………15 gms
Patthar ka phool (stone flower)…..2 gms
Rose petals…………………………….3 gms
Pipli (long pepper)……………………2-3
Cloves……………………………………2 gms
Star anise……………………………….1
Muslin cloth…………………………….1

• 

FOR NAHARI:

Mustard Oil……………………………..100 gm
Ginger/Garlic paste……………………50 gm
Mutton Nali……………………………..1kg
Onion Slice………………………………500 gm
Brown onion…………………………….100 gm
Salt………………………………………..As per taste
Yellow Chilli Powder…………………..8 gm
Turmeric Powder……………………….6 gm
Red Chilli Powder………………………8 gm
Coriander powder……………………..30 gm
Curd………………………………………100 gm
Mutton stock……………………………1 litter
Kewra water…………………………….4 gm
Ghee………………………………………50 gm
Besan (gram flour)……………………15 gm
Mint Leaf………………………………..To Garnish 
Brown Onion …………………………..To Garnish 
Lemon Wedge………………………….To Garnish

• 

METHOD:

1. Tie Bay leaf, Cinnamon stick, Green Cardamom, Black Cardamom, Coriander seeds, Cumin seeds, Kabab Chini, Paan ki jad (betel root), Khas ki jad (vetiver roots), Black Peppercorns, Patthar ka phool (stone flower), Rose petals, Pipli (long pepper), Cloves, Star anise in a muslin cloth and keep it aside.

2. Heat Mustard oil in  a pot until smoke comes out.

3. Add ginger garlic paste, mix well and sauté for 10 seconds.

4. Add Mutton nali, mix well and sauté for 10-12 minutes.

5. Add onion slices, mix well and sauté for 2 minutes.

6. Add brown onion, mix well and sauté for 1 minute.

7. Add turmeric powder, yellow chilli powder, red chilli powder, coriander powder and salt, mix well and sauté for 6-8 minutes.

8. Add curd, mix well and sauté for 4-5 minutes.

9. Add Mutton stock or hot water and prepared potli masala, mix well, cover and cook for 45-50 minutes.

10. After 45-50 minutes strain mutton from the gravy and keep them separately.

11. Heat ghee in another pan, add gram flour, mix well and sauté for 2 minutes.

12. Add this into strain gravy and mix well.

13. Add mutton pieces, mix well and cook for 8-10 min.

14. Add kewra water and mix well.

15. Remove it in a serving bowl, garnish with mint leaves, brown onion and lemon wedges.

TO BE SERVED WITH KHAMIRI ROTI

PICTURE COURTESY AND RECIPE BY:
CHEF VIKRAM RANA.

A REPORT BY: KHATIBAH REHMAT (SENIOR JOURNALIST).