Tender Pakistani Nihari with Bone Marrow
Pakistani Nihari is a slow-cooked stew spiced to perfection, offering succulent beef with bone marrow in a rich, aromatic gravy.
Preparation
Get these tasks done before you start cooking.
Marinating the Beef and Bone Marrow
- 1
Combine ingredients
In a large bowl, combine beef chunks and bone marrow with ginger-garlic paste and salt.
- 2
Marinate
Cover and marinate in the refrigerator for at least 1 hour.
- 3
Rest
Allow it to come to room temperature before cooking.
Preparing the Nihari Masala
- 1
Dry roast spices
Dry roast coriander seeds, fennel seeds, black peppercorns, cumin seeds, cloves, black cardamom, and cinnamon.
- 2
Grind
Cool and grind into a fine powder.
Tip: Ensure the spices are cooled before grinding to prevent moisture clumping.
- 3
Finish masala
Mix with red chili powder and turmeric powder to complete the Nihari Masala.
Tip: Store extra Nihari Masala in an airtight container for future use.
How to Make Tender Pakistani Nihari with Bone Marrow
Total time: 7 h 20 min · Yields 6 servings
- 1
Browning the Onions
Heat ghee and sauté onions until golden brown.
- 2
Cooking the Meat
Add marinated beef and bone marrow. Cook until browned.
- 3
Simmering the Stew
Add Nihari Masala, broth, and salt. Slow cook until meat is tender.
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