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Nihari with bone marrow, served with spicy meat chunks
Spicy Bengali dish with bone marrow and meat

Beef Nihari with Bone Marrow

Author: Flavelo
Recipes Main Courses
Nihari is a regal heritage of Mughal cuisine, traditionally cooked overnight to be eaten at sunrise (Nihar = morning). 'Nalli' refers to bone marrow, which melts during slow cooking to make the gravy silky and incredibly rich. This isn't diet food; it's pure hedonism: a spicy, meaty stew where Naan bread is the mandatory scooping tool.
🕒 Prep Time 30 mins
🍳 Cook Time 4 hrs
⌛ Total Time 4 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 950 kcal
🌍 Cuisine Bengali/Pakistani

Ingredients

Equipment Needed

  • Large heavy-bottomed pot or Dutch Oven
  • Whisk for slurry
  • Knife

Allergen Information

⚠️ Wheat
⚠️ Milk (if using Ghee/Naan)

Instructions

1 ✓

Heat the Ghee in a pot and fry the sliced onions until deep golden brown.

Tip: Dark onions provide the base color and sweetness of the stew.
2 ✓

Remove half the onions (for garnish). Add grated ginger and garlic to the pot, fry for 1 minute, then add the meat shanks.

Tip: Sear the meat to develop flavor. Be careful not to let the marrow melt out yet!
3 ✓

Add spices (except Saffron and Garam Masala), stir quickly, then pour in the water.

Tip: Spices bloom best in oil, but be careful not to burn them.
4 ✓

Cover and simmer on the lowest heat for 3-4 hours until the meat falls off the bone.

Tip: Time dissolves connective tissue and melts the marrow into the gravy.
5 ✓

Mix flour with a little cold water to make a smooth slurry. Stir into the stew continuously. Simmer for 10 minutes. Finish with Garam Masala and Saffron.

Tip: Adding aromatics at the end preserves their scent.
6 ✓

Serve in deep bowls, topped with the reserved fried onions, fresh green chilies, and ginger julienne. Serve with Naan.

Tip: The fresh, sharp toppings cut through the richness of the stew.

Recipe FAQ

Why add flour at the end?
Nihari is known for its silky, slightly thick gravy. The flour slurry provides this body.
Can I make it in a pressure cooker?
Yes, cooking time drops from 4 hours to 45 minutes, but the slow-cooked flavor is always deeper.

Ingredients

  • 2 lbs Beef or Lamb Shanks with Marrow (Nalli)
  • 2 medium Onions (sliced)
  • 4 cloves Garlic
  • 1 inch Fresh Ginger
  • 2 whole Green Chilies (for garnish)
  • 2 tbsp All-Purpose Flour (for thickening)
  • 1 tsp Cumin
  • 1 tsp Coriander Powder
  • 1 stick Cinnamon
  • 1 pinch Saffron (optional but recommended)
  • 1 tsp Garam Masala
  • 3 tbsp Ghee or Oil
  • 1 tsp Salt
  • 2 quarts Water
  • 4 pieces Naan Bread