Mmmmm…what can you say about Nihari?! It’s hot, spicy, and best eaten in the earliest hours. From the kitchens of the Mughals with spices capable of curing colds. This is a fail-proof recipe for Beef Nihari that you HAVE TO try!
Servings
10
servingsPrep time
30
minutesCooking time
4
hoursTotal time
4
hours30
minutesIngredients
2 kg boneless beef (shank / osso bucco)
2 beef bones with marrow (a.k.a nalli)
½ kg beef joints
4 medium onions (thinly sliced)
2 tbsp ginger & garlic paste
1 packet Shan nihari masala
2 tbsp + 2 tbsp ginger powder
2 tsp salt
4 tbsp plain flour (roasted)
2 tbsp fennel seeds (roasted and ground)
1 tbsp cumin powder (roasted and ground)
¼ tsp nutmeg powder (a.k.a jaifil)
¼ tsp mace powder (a.k.a jawatri)
½ tsp garam masala
2 tsp red chili powder
- Garnish & Baghaar
lemons to garnish
ginger (julienned)
green chillies
1½ cup oil
½ cup butter
Directions
- Fry the sliced onions in oil until golden.
- Take out the fried onions and crush. Set aside.
- With the flame off, in the same oil add ginger & garlic paste, Shan masala, ginger powder, salt, and red chili powder.
- Arrange the beef bones at the bottom, layer meat on top of that, and add enough water so that the meat is completely immersed.
- Cover and cook on low heat till the beef is tender but not so soft that it starts to break apart(this could take 3-4 hours).
- In a frying pan put the flour and roast on very low heat till golden.Don’t over roast it, just enough that it changes colour slightly and gives out a roasted fragrance. Set aside to cool.
- Take a separate pan and move all the meat to it.
- Take out the marrow from the bones into a separate bowl and discard the bones.
- Pass the gravy through a thin sieve.
- You will notice a layer of oil floating on top of the gravy. Using a spoon take out the oil and pour it on top of the marrow you had taken out in step 8.
- Pour your smooth gravy into the meat.
- Set the cooking pan with the meat and gravy on medium heat and leave to cook (covered).
- Sieve your remaining dry ingredients: 2 tbsp ginger powder, fennel powder, cumin, nutmeg, mace, all-spice. Add roasted flour and water to make a paste. The paste should not be too thick or too runny (like pancake batter).
- Stir the paste into the meat. Stir long enough so that no lumps form. Leave to cook on low flame (covered) for 30 minutes, stirring occasionally.
- When the meat is cooked, add marrow and butter.
- Garnish with ginger, lemon and green chilies.
- Serve hot with fresh naan.
