Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Asian Recipe
Difficulty: Easy

Mughlai Recipes from 

Nihari is a slow-cooked meat stew that is believed to have originated in India during the reign of the Mughals. A tasty, flavoursome side dish, Nihari normally includes bone marrow. 

You can choose either beef or lamb, with bones, for a good Nihari. The meat is cooked until it is soft and juicy along with spices like turmeric powder, red chilli powder, dry ginger powder, ginger-garlic paste, saunf and pepper.  

This mouth-watering traditional dish is best served with any type of Indian bread. In Lucknow, Nihari is often served with multi-layered Kulcha.

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

Rate This Recipe


  • 500 gm - kilo beef (with bones)
  • 2 bay leaves
  • Salt as per taste
  • 1/2 tsp - turmeric powder
  • 1 - onion, chopped finely
  • 1/2 tsp - ginger paste
  • 1/2 tsp - garlic paste
  • 2 tbsp - maida
  • 1/2 tsp - red chilli powder
  • 1/4 cup - yoghurt
  • 2 tbsp - oil
  • Grind together: 1 tbsp - saunf (aniseeds)
  • 1/2 tsp - cumin seeds
  • 1/2 tsp - pepper
  • 1/4 tsp - dry ginger powder
  • 1 - badi illachi
  • ½" - cinnamon
  • 1/4 tsp - nutmeg powder
  • 5 - cloves
  • For garnishing: 1 tsp - grated fresh ginger
  • Coriander leaves, chopped
  • 2 - green chillies, slit

How to Make Nihari

  • Heat oil in a pot. Saute meat till light brown. Remove, drain and keep aside.
  • Fry onion, till golden brown.
  • Add meat and ground ingredients, ginger-garlic paste, salt, chilli powder, yogurt, turmeric powder and bay leaves.
  • Saute for 3-4 mins.
  • Add required water (approx 3-4 glasses) and let the meat cook on slow flame till it becomes tender.
  • Then dissolve maida in 1/2 cup water, and pour slowly in the meat, stirring continuously.
  • Let it cook for some more time, and get the gravy to required consistency.
  • Garnish with grated ginger, coriander leaves and green chillies.
  • Serve hot with naan.