Here’s a traditional Nihari recipe

Here’s a traditional Nihari recipe (recipe 😄) made with beef. This version keeps the rich, slow-cooked flavor but is adapted for home kitchens.

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🍲 Traditional Beef Nihari Recipe

🧂 Ingredients:

For the Nihari:

• Beef shank (with bone): 1 kg
• Oil or ghee: 1/2 cup
• Onions (sliced thin): 2 medium
• Ginger-garlic paste: 2 tbsp
• Whole wheat flour (atta): 2 tbsp (for thickening)
• Water: 6–8 cups

Nihari Masala (or use 3 tbsp store-bought Nihari Masala):

• Red chili powder: 2 tsp (adjust to taste)
• Turmeric powder: 1/2 tsp
• Coriander powder: 2 tsp
• Fennel seeds (saunf): 1 tsp
• Cumin seeds: 1 tsp
• Cloves: 4–5
• Black cardamom: 2 pods
• Green cardamom: 4 pods
• Cinnamon stick: 1 small piece
• Nutmeg and mace (jaiphal-javitri): a pinch each
• Salt: to taste

🌿 Garnish:

• Julienned ginger
• Sliced green chilies
• Chopped fresh coriander
• Lemon wedges

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🍳 Instructions:

1. Dry Roast & Grind Masala
   Dry roast all the whole spices (if not using store-bought masala), then grind to a fine powder. Mix with the powdered spices.
2. Sauté Onions
   In a heavy-bottomed pot, heat oil/ghee. Add onions and sauté until golden brown.
3. Cook the Meat
   Add ginger-garlic paste and fry for a minute. Then add meat and sear on high heat until browned.
4. Add Spices
   Add Nihari masala and mix well. Sauté for 5–6 minutes to develop flavor.
5. Simmer Slowly
   Add water and bring to a boil. Cover and simmer on low heat for 4–6 hours (or pressure cook for about 45 minutes) until meat is very tender.
6. Thicken Gravy
   Mix flour in half a cup of water (no lumps), and stir into the pot. Cook another 15–20 minutes until the gravy thickens.
7. Add Bone Marrow (Optional)
   If using nalli (marrow bones), add in the last 30 minutes of cooking.
8. Serve Hot
   Ladle into bowls, top with garnishes, and serve with naan or kulcha.

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Would you like a quicker version using a pressure cooker or Instant Pot?