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Preparation Time
20 minutes
Cooking Time
4 hours
Total Time
4 hours 20 minutes
Ingredients for Nihari
For Achar Gosht Masala
Beef Shank:Â 1 kg, cut into large pieces
Bones with Marrow:Â 500 grams
Onion:Â 1 large, finely sliced
Ginger-Garlic Paste:Â 2 tablespoons
Nihari Masala: 4 tablespoons (Click here to get the Recipe)
Wheat Flour:Â 1/2 cup, mixed with 1 cup water
Oil or Ghee:Â 1/2 cup
Water:Â 6 cups
Salt:Â to taste
Garam Masala:Â 1 teaspoon
Fresh Coriander Leaves:Â for garnish
Ginger:Â 2 inches, julienned
Lemon Wedges:Â for serving
Green Chilies:Â 2, sliced
Kitchen Tools You Need
Large pot
Frying pan
Wooden spoon
Measuring cups and spoons
Knife and cutting board
Nutrition Details of Nihari (per serving)
Step-by-Step Instructions for Nihari
Heat the Oil
o In a large pot, heat the oil or ghee over medium heat. Add the sliced onions and sauté until golden brown.
Add Ginger-Garlic Paste
o Add the ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
Add Beef and Bones
o Add the beef shank pieces and bones to the pot. Cook until the meat changes color.
Add Nihari Masala
o Add the Nihari masala and salt. Mix well to coat the meat with the spices.
Add Water
o Pour in the water and bring it to a boil. Reduce the heat to low, cover, and let it simmer for about 3-4 hours, or until the meat is tender.
Thicken the Gravy
o In a separate bowl, mix the wheat flour with water to make a smooth paste. Gradually add this paste to the simmering Nihari, stirring continuously to avoid lumps. Cook for another 20-30 minutes until the gravy thickens.
Finish with Garam Masala
o Add the garam masala and mix well. Cook for another 5 minutes.
Garnish and Serve
o Garnish with fresh coriander leaves, julienned ginger, and sliced green chilies. Serve hot with lemon wedges and naan or parathas.
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