Tender Pakistani Nihari with Bone Marrow
A rich and flavorful traditional stew
Pakistani Nihari is a slow-cooked stew spiced to perfection, offering succulent beef with bone marrow in a rich, aromatic gravy.
- 5 h 30 min
- 6
- Advanced
Ingredients
For the Beef and Bone Marrow
For the Nihari Masala
For the Gravy
For the Garnish
Preparation
Marinating the Beef and Bone Marrow
Combine ingredients
In a large bowl, combine beef chunks and bone marrow with ginger-garlic paste and salt.
Marinate
Cover and marinate in the refrigerator for at least 1 hour.
Rest
Allow it to come to room temperature before cooking.
Preparing the Nihari Masala
Dry roast spices
Dry roast coriander seeds, fennel seeds, black peppercorns, cumin seeds, cloves, black cardamom, and cinnamon.
Grind
Cool and grind into a fine powder.
Ensure the spices are cooled before grinding to prevent moisture clumping.
Finish masala
Mix with red chili powder and turmeric powder to complete the Nihari Masala.
Store extra Nihari Masala in an airtight container for future use.
Cooking Process
Browning the Onions
Heat ghee and sauté onions until golden brown.
Cooking the Meat
Add marinated beef and bone marrow. Cook until browned.
Simmering the Stew
Add Nihari Masala, broth, and salt. Slow cook until meat is tender.
Plating & Serving
Tender Pakistani Nihari with Bone Marrow
Tender Pakistani Nihari with Bone Marrow
Plating & Serving
Ladle the luxurious Nihari into bowls, ensuring chunks of tender beef and marrow bones for each serving. Garnish with fresh accompaniments.