Nihari Recipe

Ingredients:

• For the Nihari:

  • 1 kg beef shank or mutton (cut into large pieces)

  • 1 cup ghee or oil

  • 1 large onion (thinly sliced)

  • 2 tbsp ginger-garlic paste

  • 2 tbsp wheat flour or all-purpose flour (for thickening)

  • 8 cups water (more if needed)

  • Salt to taste

• Nihari Masala (Spice Mix):

  • 2 tbsp coriander seeds

  • 1 tbsp cumin seeds

  • 1 tbsp fennel seeds

  • 4–5 cloves

  • 4 green cardamom pods

  • 2 black cardamom pods

  • 2 cinnamon sticks

  • 1 tsp black peppercorns

  • 1 tsp turmeric powder

  • 1 tsp red chili powder

  • 1 tsp garam masala powder

  • 1 bay leaf

• For Garnishing:

  • Fresh ginger (julienned)

  • Fresh coriander leaves (chopped)

  • 2–3 green chilies (sliced)

  • Lemon wedges

Instructions:

1. Prepare Nihari Masala:

   • Dry roast the coriander seeds, cumin seeds, fennel seeds, cloves, green cardamom, black cardamom, cinnamon sticks, and black peppercorns for 2-3 minutes on medium heat until fragrant.

   • Grind the roasted spices into a fine powder. Mix in turmeric powder, red chili powder, and garam masala. Set aside.

2. Cooking the Nihari:

   • Heat ghee or oil in a large pot or pressure cooker over medium heat.

   • Add the sliced onions and fry until golden brown.

   • Add ginger-garlic paste and sauté for another minute until aromatic.

   • Add the beef or mutton pieces to the pot and fry until the meat changes color and browns slightly.

   • Sprinkle the Nihari masala over the meat and mix well, coating all pieces evenly with the spices.

   • Pour water into the pot, stirring to combine the spices and meat.

   • Bring the mixture to a boil, then lower the heat and cover the pot. Let it simmer on low heat for about 6-8 hours (overnight) if using a regular pot, or 1-1.5 hours if using a pressure cooker.

3. Thickening the Nihari:

   • In a small bowl, mix the wheat flour or all-purpose flour with ½ cup of water to make a smooth slurry.

   • Once the meat is tender, gradually pour the flour mixture into the Nihari, stirring continuously to avoid lumps. This will thicken the gravy.

   • Simmer for another 15-20 minutes, stirring occasionally.

4. Final Touch:

   • Once the Nihari reaches your desired consistency, turn off the heat.

   • Garnish with fresh ginger, coriander, green chilies, and lemon wedges.

Serving Suggestions:

• Serve Nihari hot with naan, paratha, or steamed basmati rice. It is traditionally enjoyed for breakfast, but it can be served as a meal any time of the day.

Enjoy your flavorful, slow-cooked Nihari!