Nalli Nihari (Lamb Shank) – Chef Avtar Singh Rana Style

A timeless Mughlai delicacy, Nalli Nihari is slow-cooked overnight until the lamb shank becomes meltingly tender and the marrow enriches the gravy with incredible depth and flavor.

Ingredients (Serves 4–6)

For the Lamb Shank

• 4 lamb shanks (about 2.5–3 lbs)
• 3 tbsp ghee
• 2 large onions, thinly sliced
• 2 tbsp ginger-garlic paste
• 1 cup yogurt, whisked
• Salt to taste

Whole Spices

• 2 bay leaves
• 6 green cardamoms
• 2 black cardamoms
• 8 cloves
• 1 cinnamon stick
• 1 tsp black peppercorns
• 1 tsp cumin seeds

Nihari Spice Mix

• 2 tbsp coriander powder
• 1 tbsp fennel powder
• 1 tsp turmeric powder
• 1 tbsp Kashmiri red chili powder
• ½ tsp nutmeg powder
• ½ tsp mace powder

For Thickening

• 2 tbsp wheat flour
• ½ cup water

Garnish

• Fresh ginger juliennes
• Chopped cilantro
• Green chilies
• Lemon wedges

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Method

1. Heat ghee in a heavy-bottom pot.
2. Add whole spices and sauté until aromatic.
3. Add sliced onions and cook until deep golden brown.
4. Stir in ginger-garlic paste and cook for 2 minutes.
5. Add lamb shanks and sear on all sides.
6. Mix yogurt with all powdered spices and add to the pot.
7. Cook until the oil begins to separate.
8. Add 6–7 cups hot water and bring to a gentle boil.
9. Cover and simmer on very low heat for 4–5 hours, or until the meat is falling off the bone.
10. Mix wheat flour with water to form a smooth slurry and add to the gravy.
11. Simmer another 20–30 minutes until silky and rich.
12. Adjust seasoning.

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Traditional Dum Finish

Cover the pot tightly and allow the Nihari to rest for 30–45 minutes on very low heat. This develops the authentic royal flavor.

Plating by Chef Avtar Singh Rana

• Place the whole lamb shank in a shallow brass or copper serving dish.
• Ladle the rich Nihari gravy around it.
• Garnish generously with ginger juliennes, cilantro, and green chilies.
• Serve with Khameeri Roti, Taftan, Sheermal, or freshly baked Naan.

“Slow-cooked to perfection, steeped in heritage, and served with pride — Nalli Nihari is the true celebration of royal Indian cuisine.” – Chef Avtar Singh Rana

Celebrity Chef Avtar Singh Rana’s Signature Contemporary Biryani Collection

1. Hyderabadi Dum Biryani

Ingredients

• 1 kg chicken, marinated
• 500 g basmati rice (70% cooked)
• 200 g yogurt
• Fried onions
• Mint and coriander leaves
• Saffron milk
• Ghee
• Green chilies
• Biryani masala

Method

1. Marinate chicken with yogurt, spices, ginger-garlic paste, and salt for 4 hours.
2. Layer marinated chicken in a heavy-bottom pot.
3. Add rice, fried onions, herbs, saffron milk, and ghee.
4. Seal and cook on dum for 40–45 minutes.
5. Rest for 10 minutes before serving.

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2. Lucknowi Awadhi Biryani

Ingredients

• 1 kg mutton
• 500 g basmati rice
• Yogurt
• Whole spices
• Rose water
• Kewra water
• Saffron milk
• Fried onions

Method

1. Cook mutton gently with aromatic spices until tender.
2. Prepare fragrant rice separately.
3. Layer mutton and rice alternately.
4. Finish with saffron, rose water, and kewra.
5. Dum cook for 30 minutes.

Chef’s Note: Delicate, aromatic, and elegant with subtle spices.

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3. Kolkata Biryani

Ingredients

• 1 kg mutton
• 500 g basmati rice
• Potatoes
• Boiled eggs
• Yogurt
• Biryani spices
• Saffron milk

Method

1. Cook mutton until tender.
2. Fry potatoes until golden.
3. Layer rice, mutton, potatoes, and eggs.
4. Add saffron milk and ghee.
5. Dum cook for 30 minutes.

Chef’s Note: Famous for its signature potatoes and delicate aroma.

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4. Kacchi Biryani

Ingredients

• 1 kg raw marinated mutton
• 500 g basmati rice (70% cooked)
• Yogurt
• Fried onions
• Mint
• Green chilies
• Saffron milk

Method

1. Marinate raw mutton overnight.
2. Place marinated meat at the bottom of the handi.
3. Cover with rice and garnishes.
4. Seal and cook on low heat for 60–75 minutes.
5. Allow resting before opening.

Chef’s Note: The true test of a biryani master’s skill.

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5. Murgh Tahari

Ingredients

• 1 kg chicken
• 500 g basmati rice
• Tomatoes
• Yogurt
• Green peas
• Turmeric
• Whole spices

Method

1. Cook chicken with spices and tomatoes.
2. Add soaked rice and stock.
3. Cook together until rice is fluffy.
4. Finish with fried onions and fresh herbs.

Chef’s Note: Rustic North Indian comfort food with rich flavors.

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Chef Avtar Singh Rana’s Biryani Secret

✔ Always use aged basmati rice.
✔ Marinate meat for at least 4–6 hours.
✔ Use homemade fried onions.
✔ Balance saffron, kewra, and rose water carefully.
✔ Rest biryani after dum cooking for perfect grain separation.

“A great biryani is not just a recipe—it’s a celebration of heritage, patience, aroma, and craftsmanship.”
— Chef Avtar Singh Rana

Sooley Rajasthani Smokey Kebab

A Royal Delicacy from the Kitchens of Rajasthan

Ingredients (Serves 4–6)

For the Meat

• 1 kg boneless lamb leg or mutton, cut into large cubes
• 2 tbsp ginger-garlic paste
• 1 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp black pepper powder
• 1 tsp garam masala
• 1 tbsp roasted gram flour (besan)
• 200 g thick yogurt
• Salt to taste
• 2 tbsp mustard oil
• Juice of 1 lemon

For Traditional Smoky Flavor

• 1 piece hot charcoal
• 1 tsp ghee

Method

1. Marinate the Meat

1. In a large bowl combine yogurt, ginger-garlic paste, spices, gram flour, mustard oil, lemon juice, and salt.
2. Add the lamb pieces and coat thoroughly.
3. Refrigerate for 6–8 hours or overnight for best flavor.

2. Skewer and Roast

1. Thread the marinated meat onto metal skewers.
2. Roast over a charcoal grill or tandoor at medium-high heat.
3. Turn frequently and baste with melted ghee.
4. Cook for 18–25 minutes until tender and lightly charred.

3. Dhungar (Royal Smoke Infusion)

1. Place the cooked kebabs in a covered vessel.
2. Put a small bowl in the center and place a red-hot charcoal piece inside.
3. Pour ghee over the charcoal and immediately cover.
4. Allow the smoke to infuse for 5–7 minutes.

Traditional Serving

Serve hot with:

• Bajra roti
• Laccha onions
• Mint-coriander chutney
• Roasted green chilies
• Lemon wedges

Chef Avtar Singh Rana’s Note

“Sooley is one of Rajasthan’s oldest royal hunting-style preparations. Slow-cooked over charcoal and infused with aromatic smoke, it delivers a rustic yet regal flavor that captures the essence of Rajput culinary heritage.”

Preparation Time: 8 hours (including marination)
Cooking Time: 25 minutes
Cuisine: Royal Rajasthani Cuisine
Style: Charcoal-Smoked Kebab | Traditional Rajput Delicacy

Royal Rajasthani Gatte Ki Subzi

Ingredients

For the Gatte

• 2 cups gram flour (besan)
• ½ tsp turmeric powder
• 1 tsp red chili powder
• ½ tsp carom seeds (ajwain)
• ½ tsp cumin seeds
• Salt to taste
• 3 tbsp yogurt
• 2 tbsp ghee
• Water as required

For the Curry

• 2 cups yogurt (well whisked)
• 2 tbsp besan
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1 pinch asafoetida (hing)
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• Salt to taste
• 3 cups water

Method

Preparing the Gatte

1. Mix besan, spices, salt, yogurt, and ghee.
2. Knead into a firm dough.
3. Shape into long cylindrical rolls.
4. Boil in water for 10–12 minutes.
5. Remove, cool, and slice into ½-inch pieces.

Preparing the Curry

1. Whisk yogurt, besan, and water until smooth.
2. Heat ghee in a heavy-bottom pan.
3. Add cumin and hing.
4. Add turmeric, coriander powder, and red chili powder.
5. Pour in the yogurt mixture and stir continuously.
6. Simmer for 15–20 minutes until the curry thickens.
7. Add the sliced gatte and cook for another 8–10 minutes.
8. Finish with garam masala.

Bajre Ki Roti

• 2 cups pearl millet flour (bajra atta)
• Warm water
• Salt

Mix into a soft dough, shape carefully by hand, cook on a hot griddle, and finish with desi ghee.

Traditional Chaas

• 1 cup yogurt
• 3 cups chilled water
• Roasted cumin powder
• Black salt
• Fresh coriander leaves

Blend until frothy and serve chilled.

Chef Avtar Singh Rana’s Royal Tip

For authentic royal flavor, finish the Gatte Ki Subzi with a spoon of smoked ghee infused with dried red chilies and serve in a brass handi alongside hot bajre ki roti and chilled chaas.

“Taste the Tradition, Feel the Royalty.😘😋

Dal Baati Churma – Mother’s Special Recipe

Presented by Chef Avtar Singh Rana

Ingredients for making the Dal

For Dal

• ¼ cup chana dal
• ¼ cup toor dal
• ¼ cup moong dal
• 2 tbsp urad dal
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• Salt to taste
• 2 tbsp ghee
• Fresh coriander leaves

For Baati

• 3 cups whole wheat flour
• ½ cup semolina (sooji)
• ½ cup ghee
• 1 tsp carom seeds (ajwain)
• Salt to taste
• Water as required
• Extra melted ghee for soaking

For Churma

• 4 baked baatis
• ½ cup powdered jaggery or sugar
• ¼ cup ghee
• 2 tbsp almonds, chopped
• 2 tbsp cashews, chopped
• 1 tsp cardamom powder

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Method

Dal

1. Wash and soak all lentils for 30 minutes.
2. Pressure cook with turmeric and water until soft.
3. Heat ghee, add cumin seeds, onion, and ginger-garlic paste.
4. Sauté until golden.
5. Add tomatoes, chili powder, coriander powder, and salt.
6. Mix cooked dal into the masala and simmer for 15–20 minutes.
7. Finish with fresh coriander and a spoon of ghee.

Baati

1. Mix flour, semolina, ajwain, salt, and ghee.
2. Add water gradually and knead into a firm dough.
3. Shape into medium-sized balls.
4. Bake at 375°F (190°C) for 30–35 minutes until golden brown.
5. Dip hot baatis generously in melted ghee.

Churma

1. Crush baked baatis coarsely.
2. Roast in ghee for 3–4 minutes.
3. Add jaggery/sugar, cardamom, and nuts.
4. Mix well and serve warm.

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Royal Presentation by Chef Avtar Singh Rana

Serve hot Dal Baati Churma in a traditional brass or copper thali with:

• Smoked Panchmel Dal
• Ghee-soaked Baati
• Sweet Churma
• Garlic Chutney
• Green Chili Pickle
• Sliced Onion
• Fresh Buttermilk

Chef’s Note

“Dal Baati Churma is not merely a dish; it is Rajasthan’s culinary soul. Every serving carries the warmth of a mother’s kitchen and the grandeur of royal heritage.”

Chef Avtar Singh Rana
Royal Heritage • Authentic Flavours • Timeless Culinary Art 

Ker Sangri

Traditional Rajasthani Desert Delicacy

By Chef Avtar Singh Rana

Ingredients (Serves 4–6)

• 100 g dried Ker berries
• 150 g dried Sangri beans
• 4 tbsp mustard oil
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 2 dried red chilies
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp red chili powder
• 1 tsp amchur (dry mango powder)
• ½ tsp garam masala
• 1 tsp roasted cumin powder
• Salt to taste
• 2 tbsp yogurt (optional)
• 1 tbsp raisins
• 1 tbsp chopped cashews
• Fresh coriander for garnish

Preparation

1. Wash Ker and Sangri separately and soak overnight.
2. Drain and boil until tender. Wash again to remove excess bitterness and saltiness.
3. Heat mustard oil in a heavy-bottomed pan until it reaches smoking point, then cool slightly.
4. Add cumin seeds, fennel seeds, and dried red chilies.
5. Add boiled Ker and Sangri and sauté for 4–5 minutes.
6. Add turmeric, coriander powder, red chili powder, and salt. Mix well.
7. Stir in yogurt (if using) and cook on low heat for 5 minutes.
8. Add amchur, roasted cumin powder, garam masala, raisins, and cashews.
9. Cook until the spices coat the Ker and Sangri beautifully and the oil separates.
10. Garnish with fresh coriander.

Chef’s Royal Touch

For a royal Rajasthani version, finish with:

• 1 tbsp desi ghee
• A pinch of saffron soaked in warm milk
• Slivered almonds and pistachios

Best Served With

• Bajra Roti
• Missi Roti
• Tandoori Roti
• Garlic Chutney
• Chaas (Buttermilk)

Chef Avtar Singh Rana’s Note

“Ker Sangri is not merely a dish; it is Rajasthan’s desert heritage served on a plate. Simple ingredients transformed into a royal delicacy through tradition, patience, and the mastery of spices.”

Bhuna Kukada – Traditional Rajasthani Rustic Chicken

Serves: 4–6
Preparation Time: 30 minutes
Cooking Time: 1½–2 hours

Ingredients

For Marination

• 1 kg chicken (bone-in, medium pieces)
• 200 g yogurt (curd)
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• Salt to taste

For Cooking

• 4 tbsp mustard oil
• 3 large onions, finely sliced
• 2 tbsp ginger-garlic paste
• 4–5 dry red chilies
• 2 green chilies, slit
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp black pepper powder
• 1 tsp Kashmiri red chili powder
• ½ tsp garam masala
• 2 bay leaves
• 4 cloves
• 4 green cardamoms
• 1-inch cinnamon stick
• Salt to taste

For Finishing

• Fresh coriander leaves
• Julienne ginger
• Green chilies for garnish

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Method

1. Marinate the Chicken
   • Mix chicken with yogurt, ginger-garlic paste, turmeric, chili powder, coriander powder, and salt.
   • Marinate for at least 2 hours, preferably overnight.
2. Prepare the Bhuna Base
   • Heat mustard oil until it reaches smoking point, then reduce heat.
   • Add bay leaves, cloves, cardamom, and cinnamon.
   • Add sliced onions and cook slowly until deep golden brown.
3. Bhuna Process
   • Add ginger-garlic paste and sauté until fragrant.
   • Add coriander powder, cumin powder, black pepper, and red chili powder.
   • Cook the spices for 2–3 minutes.
4. Cook the Chicken
   • Add marinated chicken and roast on medium-high heat.
   • Continuously stir and bhuno (roast) until the chicken releases oil and develops a rich brown color.
   • Add green chilies and dry red chilies.
5. Slow Cooking
   • Cover and cook on low heat for 45–60 minutes.
   • Stir occasionally. Add very little water only if necessary.
   • The dish should remain thick, rustic, and intensely flavored.
6. Finish
   • Sprinkle garam masala.
   • Garnish with coriander leaves and julienne ginger.
   • Rest for 10 minutes before serving.

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Chef Avtar Singh Rana’s Signature Touch

Traditionally prepared in the rugged landscapes of Rajasthan, Bhuna Kukada is known for its slow roasting technique, where the chicken is cooked in its own juices with mustard oil and hand-ground spices. The result is a smoky, earthy, and deeply aromatic dish that reflects the bold flavors of Rajasthan’s royal kitchens.

Best served with: Bajra Roti, Missi Roti, Tandoori Roti, or steamed rice.

Khad Khargosh (Traditional Rajasthani Rabbit Curry)

Exclusive Heritage Recipe by Chef Avtar Singh Rana

Khad Khargosh is one of Rajasthan’s oldest hunting-style delicacies. Traditionally, marinated rabbit meat was slow-cooked underground in a sealed earthen pit (khad), allowing the meat to absorb the rich flavors of spices and smoke.

Ingredients (Serves 4–6)

For Marination

• 1 kg rabbit meat, cleaned and cut into pieces
• 1 cup thick yogurt
• 2 tbsp ginger-garlic paste
• 2 tsp red chili powder
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• Salt to taste

Whole Spices

• 2 bay leaves
• 4 cloves
• 4 green cardamoms
• 1 black cardamom
• 1-inch cinnamon stick

For Gravy

• 3 onions, finely sliced
• 3 tomatoes, pureed
• 2 tbsp ghee
• 1 tbsp garlic, chopped
• 2 green chilies, slit
• 1 tsp garam masala
• Fresh coriander for garnish

Method

1. Marinate the Meat
   • Mix rabbit meat with yogurt, ginger-garlic paste, turmeric, red chili, coriander, cumin, and salt.
   • Refrigerate for 4–6 hours or overnight.
2. Prepare the Base
   • Heat ghee in a heavy-bottomed pot.
   • Add whole spices and sauté until aromatic.
   • Add onions and cook until deep golden brown.
3. Cook the Meat
   • Add marinated rabbit and sear on high heat for 8–10 minutes.
   • Add chopped garlic and green chilies.
4. Make the Gravy
   • Add tomato puree and cook until ghee separates.
   • Cover and cook on low heat for 45–60 minutes, stirring occasionally.
   • Add a little hot water if required.
5. Traditional Khad Style Finish
   • Traditionally, the sealed pot is buried in hot sand or embers for slow cooking.
   • At home, place the covered pot in a preheated oven at 160°C (320°F) for 1–1.5 hours.
6. Final Touch
   • Sprinkle garam masala.
   • Garnish with fresh coriander.

Serving Suggestions

Serve hot with:

• Bajra Roti
• Missi Roti
• Tandoori Roti
• Lehsun Chutney
• Kachri Salad

Chef Avtar Singh Rana’s Note

“Khad Khargosh represents the rugged spirit of Rajasthan—simple ingredients, slow cooking, and bold desert flavors passed down through generations. The secret lies in patience, authentic spices, and traditional slow-cooking techniques.”

Banjara Gosht (Traditional Rajasthani Tribal Mutton Curry)

By Chef Avtar Singh Rana

Serves: 4–6
Preparation Time: 30 minutes
Cooking Time: 1.5–2 hours

Ingredients

For the Mutton

• 1 kg mutton (bone-in, medium pieces)
• 3 tbsp mustard oil
• 2 large onions, sliced
• 2 tbsp ginger-garlic paste
• 1 cup yogurt (whisked)

Whole Spices

• 2 bay leaves
• 4 green cardamoms
• 4 cloves
• 1-inch cinnamon stick
• 1 tsp cumin seeds

Ground Spices

• 2 tbsp coriander powder
• 1 tsp turmeric powder
• 2 tsp Kashmiri red chili powder
• 1 tsp red chili powder
• 1 tsp black pepper powder
• Salt to taste

Fresh Ingredients

• 3 green chilies, slit
• 1 tbsp fresh ginger julienne
• Fresh coriander leaves for garnish

Method

1. Heat mustard oil in a heavy-bottomed pot until it reaches smoking point. Reduce heat.
2. Add cumin seeds, bay leaves, cardamom, cloves, and cinnamon. Sauté until aromatic.
3. Add sliced onions and cook until deep golden brown.
4. Stir in ginger-garlic paste and cook for 2–3 minutes.
5. Add turmeric, coriander powder, red chili powder, black pepper, and salt. Cook briefly.
6. Add mutton pieces and sear on high heat for 8–10 minutes until lightly browned.
7. Lower the heat and mix in whisked yogurt gradually, stirring continuously.
8. Add green chilies and cook until the oil separates from the masala.
9. Pour in 2–3 cups hot water, cover, and simmer for 90–120 minutes until the meat is fork-tender.
10. Adjust seasoning and cook uncovered for 10 minutes to achieve a rich, rustic consistency.
11. Garnish with ginger julienne and fresh coriander.

Chef Avtar Singh Rana’s Traditional Touch

The authentic Banjara style relies on slow cooking over low heat, allowing the mutton to absorb the flavors of mustard oil, yogurt, and earthy spices. Traditionally, Banjara tribes cooked the dish in heavy iron pots over wood fire, creating its distinctive smoky and robust flavor.

Serving Suggestion

Serve hot with:

• Bajra Roti
• Tandoori Roti
• Missi Roti
• Steamed Basmati Rice
• Sliced onions and green chilies

“Bold, Rustic, Aromatic, and Rich — a true taste of Rajasthan’s tribal heritage.”
– Chef Avtar Singh Rana

Authentic Rajasthani Mohan Maas Recipe

By Chef Avtar Singh Rana

Serves: 4–6

Ingredients

• 1 kg lamb or mutton (bone-in pieces)
• 3 tbsp ghee
• 2 onions, finely sliced
• 1 tbsp ginger-garlic paste
• 1 cup full-fat milk
• ½ cup fresh cream
• ¼ cup yogurt, whisked
• 10–12 cashew nuts, soaked and ground
• 1 tsp saffron strands soaked in 2 tbsp warm milk
• 6 green cardamoms
• 4 cloves
• 1-inch cinnamon stick
• 1 bay leaf
• 1 tsp white pepper powder
• ½ tsp black pepper powder
• Salt to taste
• 1 tsp kewra water (optional)
• Silver leaf and slivered almonds for garnish

Method

1. Prepare the Meat

• Wash and pat dry the lamb pieces.
• Marinate with yogurt, half the ginger-garlic paste, and a little salt for 30 minutes.

2. Build the Flavor Base

• Heat ghee in a heavy-bottomed pot.
• Add bay leaf, cardamom, cloves, and cinnamon.
• Sauté until fragrant.
• Add sliced onions and cook until light golden.

3. Cook the Meat

• Add remaining ginger-garlic paste and sauté.
• Add marinated lamb and cook on medium-high heat until lightly browned.

4. Create the Royal Gravy

• Add milk gradually while stirring.
• Mix in cashew paste, white pepper, black pepper, and salt.
• Cover and simmer for 45–60 minutes until the meat becomes tender.

5. Finish the Dish

• Stir in fresh cream and saffron milk.
• Simmer gently for 10–15 minutes.
• Add kewra water for an authentic royal aroma.

Chef’s Presentation

Serve in a copper handi or royal serving bowl. Garnish with:

• Silver leaf (varq)
• Slivered almonds
• Saffron strands
• Fresh cream swirl

Chef Avtar Singh Rana’s Tip

The hallmark of authentic Mohan Maas is its delicate balance of saffron, milk, cream, and aromatic spices. Unlike fiery Rajasthani curries such as Lal Maas, Mohan Maas is rich, elegant, mildly spiced, and fit for a royal feast.

Best Pairing: Tandoori Roti, Roomali Roti, Sheermal, or Saffron Pulao.