Nihari

Recipe by
Total Time:
30-45 minutes
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Asian Recipe
Difficulty: Easy

Mughlai Recipes from Bawarchi.com 

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 Healthy Peas and Cauliflower Curry, Best Corn Paneer Capsicum Sabji, Easy Creamy Sweet Corn

Rate This Recipe
4

Ingredients

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.