Nihari

Name: Nihari
Prep time: 30 min
Cook time: 360 min
Total time: 390 min
Yield: 6 servings
Cuisine: Deccani (Hyderabadi)
Ingredients: 1.2 kg beef/mutton shank + marrow bones; 3 tbsp nihari masala (incl. long pepper/pippali, fennel, dried ginger); 60 g wheat flour; fried onion, ginger, green chili

A slow-cooked shank-and-marrow stew perfumed with long pepper, simmered overnight and eaten with naan — the great nawabi morning dish, in its Hyderabadi register.

6 hr 30 min · Serves 6 · Takes some skill

Recipe by Halal Gourmet Editorial Team

Ingredients

Base

1.2 kgbeef/mutton shank + marrow bones, zabiha

Spice

3 tbspnihari masala (incl. long pepper/pippali, fennel, dried ginger)

Thickener

60 gwheat flour, to thicken the gravy

Garnish

fried onion, ginger, green chili

Method

Start cooking mode

Time: Prep 30 min · Cook 360 min · 390 min total
Difficulty: hard

1
Brown the shank; build the spiced gravy; cover with water.
30 min
2
Simmer on the lowest heat for hours (traditionally overnight) until the meat is spoon-tender and the marrow yields.
330 min
3
Thicken with a flour slurry; garnish with ginger, chili, fried onion, coriander; serve with naan.
30 min