Photograph of the finished Nihari

India · Bò hầm tuỷ xương qua đêm Nihari

Nihari

6 hr Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 600 g
  • Photograph of Beef bones Beef bones 800 g
  • Photograph of Atta whole wheat flour Atta whole wheat flour 80 g
  • Photograph of Onion Onion 2
  • Photograph of Ginger Ginger 40 g
  • Photograph of Garam masala Garam masala 12 g
  • Photograph of Red chilli powder Red chilli powder 12 g
  • Photograph of Ghee Ghee 120 ml
  • Photograph of Fennel seeds Fennel seeds 12 g
  • Photograph of Lime Lime 2

Method

  1. 1 Roast the beef bones for 15 minutes, then simmer them with the meat in 1.2 liters of water and fennel seeds for 5 hours over the lowest heat.
  2. 2 Nihari means "morning dish" because it's simmered overnight; the marrow in the bones must completely dissolve into the broth for it to be authentic.
  3. 3 Sauté thinly sliced onions with ghee for 10 minutes until browned and crispy; remove half to sprinkle on top later.
  4. 4 Mix the atta powder with cold water, then pour it into the pot and stir continuously for 8 minutes until the liquid thickens like a sauce.
  5. 5 Season with garam masala and chili powder, and serve with shredded ginger, fried onions, and lime.

With an appliance

  • Pressure cooker 2 hr 20 min

    Replace step 1: simmer bones and meat in a pressure cooker for 55 minutes at high pressure, then release the pressure naturally for 15 minutes. The marrow will still dissolve completely, but the broth will be lighter in color, so increase the chili powder by half.

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