A slow-cooked beef nihari with aromatic roasted spices, tender shank meat, and a deeply savory gravy.
Calories
470kcal
Protein
31g
Carbs
12g
Fat
32g
Dry roast the whole spices until fragrant, let them cool, then grind them finely. Add salt, red chili powder, turmeric, and Kashmiri red chili powder. Roast the wheat flour and gram flour separately and mix them into the spice blend.
Whisk the prepared nihari masala with 1.5 cups of water until smooth and lump-free.
Heat oil in a large pot and cook the beef shank and bones for 4 to 5 minutes. Add ginger-garlic paste and cook for another 2 to 3 minutes.
Pour in the prepared masala slurry and stir well. Add 2 liters of water, bring to a boil, then cover and simmer on low flame for about 1 hour and 30 minutes until the beef is very tender and the gravy thickens.
Let the nihari rest briefly, then garnish with fresh coriander, julienne ginger, and sliced green chilies before serving hot with naan or paratha.
Log in to read and share comments, recipes tips, and connect with other food lovers.
Explore more delicious recipes from our collection
