Indulge in the rich, velvety texture of traditional Nihari, a slow-cooked beef stew infused with marrow and a unique blend of spices. This recipe captures the authentic flavor of the Mughlai kitchens, perfect for a grand weekend brunch.
Prep Time⏱ 20m
Cook Time🔥 240m
Calories🥗 550
Servings👥 6 People
How to Make It
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1. Heat oil or ghee in a heavy-bottomed deep pot and sauté the ginger-garlic paste for a minute.
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2. Add the beef chunks and marrow bones, frying on high heat until the meat changes color.
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3. Stir in the salt, red chili powder, turmeric, fennel powder, dry ginger powder, and half of the Nihari masala. Mix well.
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4. Pour in 6-8 cups of water. Bring to a boil, then cover tightly and simmer on very low heat (Dum) for 4-6 hours until the meat is fork-tender.
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5. In a small bowl, dissolve wheat flour in 1 cup of water to make a smooth slurry. Gradually pour this into the pot while stirring continuously to avoid lumps.
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6. Add the remaining Nihari masala and crushed fried onions. Simmer for another 20-30 minutes until the gravy thickens and achieves a silky consistency.
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7. Heat a little extra oil or ghee with a pinch of red chili powder and pour it over the Nihari (Tarka) before serving.
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8. Garnish generously with ginger, green chilies, coriander, and a squeeze of lemon. Serve hot with crispy hot Naan or Sheermal.