I Made It
- Moderate
- 20 mins
- 4-5
Ingredients:
- Beef (bong part) 1 kg
- Beef bone (with marrow) 1 kg
- Clear butter (ghee) 300 gm
- Onion 80 gm (fine slices)
- Garlic paste 1 Tablespoon
- National Nihari masala 3 Tablespoons
- Fennel seeds powder 1 Tablespoon
- Ginger powder 1 Tablespoon
- National cumin powder 1 Tablespoon
- Pepper long 3 sticks (in powder)
- Wheat flour ¼ cup
Directions
For beef stock:
- Boil beef bones on low flame with 4 liters of water for at least 1- 1 ½ hours till 25% of water is left and marrow also gets separated from bone.
- Heat clear butter (you can use oil as well, but clear butter makes it tastier) in a deep bottom stock pot. Once the ghee is hot, add sliced onions and fry till golden brown.
- Add beef and fry for 1-2 minutes, then add grinded spices, garlic paste, and National nihari masala. Stir the beef for 1 min.
- Add beef stock, cover, and cook on very low heat for about 1 hour.
- Dissolve flour in water; (make sure no lumps) Add it to the gravy and keep stirring to mix it well. Let it simmer for another 1 hour. (Keep the flame low so flour doesn’t burn at the bottom of pot).
- After almost 30 minutes when the oil comes on top of nihari and beef is completely cooked, your Nihari is ready!
- Serve while piping hot with some fresh Naans. Garnish with ginger strips, lemon wedges and fresh coriander leaves.
