Here’s a traditional Nihari recipe (recipe 😄) made with beef. This version keeps the rich, slow-cooked flavor but is adapted for home kitchens.
🍲 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
🍳 Instructions:
- 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. - Sauté Onions
In a heavy-bottomed pot, heat oil/ghee. Add onions and sauté until golden brown. - Cook the Meat
Add ginger-garlic paste and fry for a minute. Then add meat and sear on high heat until browned. - Add Spices
Add Nihari masala and mix well. Sauté for 5–6 minutes to develop flavor. - 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. - 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. - Add Bone Marrow (Optional)
If using nalli (marrow bones), add in the last 30 minutes of cooking. - Serve Hot
Ladle into bowls, top with garnishes, and serve with naan or kulcha.
Would you like a quicker version using a pressure cooker or Instant Pot?
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