Nihari is actually a royal food. Basically, the word nihari comes from an Urdu word “Nihar” meaning Morning. Most people take nihari for breakfast. Here is the recipe for delicious beef nihari.
• 500-gram Beef (large bones with bone marrow)
• ½ cup cooking oil
• 1 onion (nicely cut into slices)
• 2-4 tablespoon Nihari masala
• 2 teaspoon cumin seeds
• 1 tablespoon coriander seeds
• 4 black cardamom
• 1-2 cinnamon stick
• 4-5 green cardamom
• 4-5 cloves
• 1 tablespoon fennel seeds (saunf)
• 1 tablespoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon salt (as per taste)
• 1 tablespoon ginger paste
• 1 tablespoon green chilies paste
• 1 tablespoon garlic paste
• 1 cup yogurt
• 1 cup wheat flour (as per requirement)
• Ginger (sliced)
• Lemon pieces
• Fresh cilantro
• Green chilies
First, we have to prepare the Nihari masala.
Nihari Masala Recipe:
1. Take a medium-sized pan and add all the spices (cumin seeds, cardamom seeds, cloves, coriander seeds, cinnamon sticks, and fennel seeds (saunf) and dry roast them for 5-8 minutes on moderate heat. Add powdered spices ( red chili powder, turmeric powder and salt) to the same pan and roast them for 2-3 minutes.
2. Transfer these spices to the processor and grind them into fine powder. Sieve the mixture through the strainer and grind the remains left in the strainer once again.
3. Only 2-3 tablespoons of this spice mixture is needed for the recipe.
1. Take a large pot and fry the sliced onion on low flame until golden brown.
2. Add beef (with bones). Fry them for 2-5 minutes on medium to high flame until slightly golden. Now add all the ingredients (ginger paste, garlic paste, green chilies paste, and nihari masala. Stir for 1 minute and leave.
3. Now, add about 4 cups of water so that the beef is covered completely. Bring it to a boil and then reduce the heat and allow it to cook for 4 hours or overnight on low flame. If using a pressure cooker, the cooking time will be 45 minutes.
4. Once the meat is soft, remove the bones and carefully extract the marrow from bones, and keep it aside in a bowl.
5. Add water to 1 cup of wheat flour and blend it until smooth. Add this flour slurry and yogurt to the beef.
6. Add more water if required and bring it to a boil. Stir continuously to avoid the lumps. Once it starts boiling, let it simmer on a low flame until a thick layer of oil rises naturally.
7. Now add the extracted bone marrow to the nihari and garnish it with ginger pieces, lemon wedges, and chopped coriander. Serve it with naan, or kulcha.
Use beef and bones with bone marrow. Bones are necessary, so make sure to add bones with or without bone marrow.
If you want to make nihari with mutton. Then use lamb legs cut and bones with or without bone marrow.
Nihari masala mix:
If you don’t want to use homemade masala mix, you can also use the ready-made nihari masala mix available in the markets.
You can use almond flour as a substitute for wheat flour.
For better taste, nihari should be served 4-5 hours after cooking.