NIHARI RECIPE

Slow-cooked beef nihari made with Namak Mirch Nihari Masala — tender meat in a rich, spiced gravy thickened with wheat flour and finished with fried onion.

Ingredients

  • 1 kg meat with bones
  • 1 medium onion (sliced)
  • 3 tbsp Namak Mirch Nihari Masala
  • 4 tbsp oil/ghee
  • 1 tbsp ginger garlic paste
  • Lemon, ginger and green chilies for garnishing

Method

  1. Heat 4 tbsp of oil/ghee and add ginger garlic paste, meat and Namak Mirch Nihari Masala. Mix well till the meat changes colour. Add water to the pot and let it cook till the meat is tender.
  2. Mix 2 tbsp wheat flour in ½ cup water and add it to the nihari. Let it simmer on low heat for 10–15 minutes to get a slightly thick consistency. Make sure to mix properly to avoid any lumps.
  3. In the remaining oil/ghee, fry off one sliced onion till golden brown. Just as the onion turns golden, add a tbsp of red chilli powder and add it to the nihari.
  4. Serve with lemon, sliced ginger and chopped green chilies on top.
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Make it with Namak Mirch

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Frequently Asked Questions

Can I make nihari ahead of time?
Yes — nihari is well-known for tasting even better the next day. Cook it fully, let it cool, and refrigerate. Reheat gently, adding a little water if the gravy has thickened too much.
How do I thicken the nihari gravy?
The recipe uses 2 tbsp of wheat flour dissolved in ½ cup water, added to the nihari and simmered on low heat for 10–15 minutes. Stir well to avoid lumps and achieve a slightly thick consistency.
What should I serve nihari with?
Top with lemon, sliced ginger, and chopped green chilies before serving, as directed in the recipe. The onion tarka with red chilli powder is added to the nihari at the end of cooking.