Recipe for Nihari

For Nihari, you will need 750 grams beef shank or beef shin or stew pieces along with the few bone pieces, one medium size onion finely sliced, a piece of ginger that we have roughly crashed, ½ teaspoon of assorted Gara Masala, ½ teaspoon of salt, 1 tablespoon of ginger garlic paste, some plain flour for the thickening of the Nihari which we will add near to the end For the garnishing, you will need ½ teaspoon of salt, a few pieces of long which we will crash and add at the end and some coriander, green chili slices, ginger slice and lemon and you can add whatever you like with that and also we need some oil. You will also need some Shan Nihari Masala.

Heat up your pan with oil and we will add the ginger, the Gara Masala pieces and the salt and this will season the oil. After a few seconds, add the onion. The onions are getting brown now and we will add some Shan Masala. For half a kilo of meat, you add one tablespoon of Shan Masala and we’ve also added the ginger garlic paste. At this point, as a secret tip, we will add one teaspoon of tomato puree and this improves the color of Nihari. Next, add a little bit of boiled water. And now, we will add the meat. We will not add the bones with the Nihari right now. Add a little bit of salt, turn over the meat pieces and we will add a little bit more of boiling water just to make sure it does not dry up. We have got the Masala just right right now so we will add the bones. We have carefully placed the bones in the Masala so they are covered and now we are going to add some boiling water to cover up the meat and the bones. Mix the water with the Masala, cover it up and when it starts boiling, lower the flame and we will cook it on a low flame for around four to five hours or until the meat is soft and tender.

After three to four hours of cooking the Nihari, we will check if the meat is tender using a fork. The meat is tender enough. Take the bones out and leave them aside. And now, we are taking up the Nihari by adding plain flour and we have added water to the plain flour but just a little more bit. It is pretty much the same technique as when you add corn flour to thicken up soup. Just add enough according to your preference. While the Nihari is cooking, we will grind up the spices. Get the long and the leftover salt and put it in a pestle and mortar and we will crash it. We will add the spices to it and if you think the Nihari is not spicy enough, you can add more of the Shan Masala, mix it in. Leave on a low fire for 5 to 10 minutes.

And now for the final bagar and this is optional, add some oil to a frying pan. And now I Have some grated onion. It is very little and fry it. Meanwhile, we will cut the bone and just make sure you take them all out. We will use the bone marrow for decoration. When the onions are brown, just add them to the Nihari. And close the lid and let the spices infuse for a few minutes. Your Nihari is now ready to be served.