Mughlai Nihari

Enter into the Mughlai Era and taste the history itself. National Nihari Mix makes it a blazing spicy stew which will surely rule over your body, mind and soul.

I Made It


  • National Delhi Nihari Masala 1 packet
  • Bong ka Gosht (Nihari’s Meat) 1 kg
  • Nalli (Bone Marrow) 1-2
  • Desi Ghee ¼ cup
  • Talhaar Mirch 2
  • Yogurt  2 tbsp
  • National Ginger Garlic paste 1 tbsp heaped
  • Aata (Wheat Flour) 6 tbsp

For Bhagaar:

  • Desi Ghee ¼ cup
  • Onion 1 sliced
  • Cashew-nuts 4
  • Almonds 4
  • Yogurt 2 tbsp
  • Lemon Juice 2 tbsp

Nihari Condiments:

  • Brown Onion
  • Coriander Leaves – chopped
  • Green Chilies – chopped
  • Ginger – julienne
  • Lemons
  • Saffron Threads


  • Soak talhaar mirch in half cup boiling water for 2 hours, take out the seeds and blend it, till its smooth. Strain the paste and keep it aside.
  • Boil the beef in 1 L water with 1 tbsp National Nihari Masala and ½ tbsp of National Ginger Garlic Paste. Cook it for 1.5 hours straight until the meat is tender. Now take out the meat and save the broth.
  • Dissolve 4 tbsp National Nihari Masala in ¼ cup water, 2 tbsp yogurt and 1 tsp talhaar mirch’s paste (Leave the rest for later). In a large pan, add desi ghee, National Ginger Garlic paste and stir for half a minute. Add the Nihari mixture to this. Now stir for a minute and add boiled beef and stir for a good 2-3 minutes so that the meat absorbs the flavor.
  • Now add all the beef stock in it and wait for it to boil. When it boils, add a thick flour batter in it and constantly stir it. When it’s thick, turn the flame low and make bhagaar.
  • For bhagaar, heat up ½ cup Desi Ghee and roast 5-6 almonds and cashews in it. When it’s done, turn off the flame and add talhaar mirch paste along with 2 tbsp National Nihari Masala, just mix it as soon as possible, don’t let it cook and add it on to Nihaari. Mix 2 tbsp lemon juice in 2 tablespoons yogurt and pour it on top of Nihari with 2 saffron threads and serve it with condiments and roti.