Authentic Nihari Recipe

In a large pot, add 4 liters of water, 2kg beef meat (cut into big pieces), and 1.5kg beef bones. Add the cheesecloth bundle containing dry ginger, fennel seeds, cumin, black cardamom, long pepper, mace, green cardamom, cinnamon sticks, nutmeg, black pepper, dry coriander seeds, and bay leaves. Bring to a boil, then reduce heat and simmer for 1 hour, skimming off any impurities.

After 1 hour, remove the bones and meat. Strain the broth through a fine mesh sieve into a clean pot. Discard the cheesecloth bundle. The bones and meat can be set aside for later use in the dish.

In a separate pot, heat 500g of ghee over medium heat. Add 1 finely chopped large onion and fry until light golden brown. Be careful not to burn the onions.

Add the meat pieces (cut into smaller, manageable pieces) to the pot with the fried onions. Add 1.5 tbsp salt, 2.5 tbsp red chilli powder, and 0.5 tbsp turmeric. Sauté for 3-4 minutes until the meat is coated with spices.

Add 1.5 tbsp of the spice mix (dry ginger, fennel, cumin powder) to the pot. Stir well and cook for another 2-3 minutes.

Pour the strained broth from the base preparation into the pot with the meat and spices. Bring to a boil, then reduce the heat to low, cover, and let it simmer for at least 2.5 to 3 hours, or until the meat is extremely tender.

In a separate bowl, mix 1 cup of fine wheat flour with approximately 1 cup of water (or Nihari broth) to create a smooth, milk-like consistency slurry. Ensure there are no lumps.

Gradually add the flour slurry to the simmering Nihari, stirring continuously to prevent lumps. Cook for another 20-30 minutes on low heat, stirring occasionally, until the gravy thickens to your desired consistency.

Add the boiled bones (with marrow) back into the Nihari. Let them simmer for about 15-20 minutes to release their flavor and marrow into the gravy.

Turn off the heat. Cover the pot with a clean cloth and then the lid. Let the Nihari rest for at least 30-45 minutes. This allows the flavors to meld and the oil to separate naturally.

Carefully skim off the separated oil from the top of the Nihari into a small bowl. This oil is used for garnishing.

Serve the Nihari hot in bowls. Garnish with julienned ginger, sliced green chillies, lemon wedges, and a drizzle of the reserved oil. Serve with naan or roti.