Approximate values estimated by AI
Spicy Nihari with Bone Marrow
85% authentic · Pakistani
An elevated version of Beef Nihari, incorporating bone marrow for an extra layer of richness and flavor. This variation offers a more intense, decadent experience of the classic dish.
Ingredients
- Beef shank with bone marrow1 kg
- Ghee or vegetable oil1/2 cup
- Onions, thinly sliced3 large
- Ginger paste2 tbsp
- Garlic paste2 tbsp
- Nihari masala powder5 tbsp
- Red chili powder (Kashmiri for color)1.5 tsp
- Saltto taste
- Water7-9 cups
- Whole spices (cardamom, cloves, cinnamon)1 tsp
- All-purpose flour or atta1/4 cup
- Water (for slurry)1/2 cup
- Garnish: Ginger juliennesfor garnish
- Garnish: Green chilies, slitfor garnish
- Garnish: Fresh coriander leaves, choppedfor garnish
Steps
- 1
In a large pot, heat ghee/oil. Fry onions until golden brown. Remove half for garnish.
- 2
Add ginger and garlic paste, sauté until fragrant.
- 3
Add beef shank pieces and bone marrow pieces. Sear on all sides.
- 4
Add nihari masala, red chili powder, whole spices, and salt. Sauté for 5 minutes.
- 5
Pour in 7-9 cups of water. Bring to a boil, then cover and simmer on low heat for 5-7 hours, until beef is fall-apart tender and bone marrow is soft. Skim excess oil.
- 6
Prepare the flour slurry by whisking flour with 1/2 cup water until smooth.
- 7
Gradually add the slurry to the nihari, stirring constantly, and simmer for 20-30 minutes until the gravy thickens and becomes glossy.
- 8
Adjust salt. Ensure the bone marrow has softened and integrated slightly into the gravy.
- 9
Serve hot in a bowl, garnished with reserved fried onions, ginger juliennes, green chilies, and coriander.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
