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Nihari

Nihari is a Mughal-era dish made from shank meat of goat or lamb boiled with bone marrow. Nihari, traditionally enjoyed for breakfast on chilly winter mornings, provides a protein and fat-rich meal that keeps you warm during the winter when accompanied with khameeri or tandoori roti.
Prep Time30 minutes
Cook Time6 hours
Course: Main Course
Cuisine: Indian
Keyword: Nihari
Servings: 4
Calories: 400kcal

Equipment

  • 1 A heavy-bottomed pot with a lid
  • 1 Mixing bowls
  • 1 Grinder/food processor for spices
  • 1 Wooden spoon
  • 1 Cooking ladle
  • 1 Skimmer 

Ingredients

  • For the Nihari Masala:
  • - 2 tbsp coriander seeds
  • - 1 tbsp fennel seeds
  • - 1 tbsp cumin seeds
  • - 1 tbsp whole black peppercorns
  • - 1 cinnamon stick
  • - 4-5 green cardamom pods
  • - 4-5 cloves
  • - 1 nutmeg grated
  • - 2-3 dried red chilies adjust according to spice preference
  • For the Nihari Stew:
  • - 1 kg beef or lamb cut into pieces
  • - 1 cup wheat flour for a traditional touch, you can use 'Nihari flour'
  • - 1/2 cup ghee or vegetable oil
  • - 2 large onions finely sliced
  • - 4 tbsp ginger-garlic paste
  • - 1/2 cup plain yogurt
  • - Salt to taste
  • - 8 cups water
  • - Fresh coriander and ginger for garnish

Notes

Step-by-Step Cooking Instructions:

Step 1: Nihari Masala Preparation
  1. In a dry pan, lightly roast coriander seeds, fennel seeds, cumin seeds, black peppercorns, cinnamon sticks, cardamom pods, cloves, and dried red chilies until aromatic.
  2. Grind the roasted spices into a fine powder. Add grated nutmeg and set aside. This is your Nihari masala.
Step 2: Marination
  1. Mix the meat with half of the Nihari masala, yogurt, and salt.
  2. Marinate for at least 2 hours, or preferably overnight, in the refrigerator.
Step 3: Cooking Nihari
  1. Heat ghee or oil in a heavy-bottomed pot.
  2. Add sliced onions and cook until golden brown.
  3. Add ginger-garlic paste and sauté for 2-3 minutes.
  4. Add the marinated meat and cook until browned.
  5. Mix in the remaining Nihari masala and wheat flour, stirring continuously to avoid lumps.
  6. Add water and bring to a boil.
  7. Reduce heat, cover, and simmer on low for 6-8 hours, or until the meat is tender and the flavors are well blended.
  8. Adjust salt to taste.
Step 4: Garnish and Serve
  1. Garnish with fresh coriander and ginger.
  2. Serve hot with naan or steamed rice.