Beef Nihari with Homemade Nihari Masala

From Our Kitchen to Yours: Discover the Perfect Beef Nihari for Bakra Eid with our Homemade Nihari Masala! Recipe. #happycookingtoyou #foodfusion #bakraeidspecial #digitalammi

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-Hari elaichi (Green cardamom) 5-6

-Laung (Cloves) 5-6

-Sabut kali mirch (Black peppercorns) 1 tsp

-Badi elaichi (Black cardamom) 2

-Badiyan ka phool (Star anise) 2

-Javitri (Mace) 1 piece

-Jaifil (Nutmeg) ¼ inch piece

-Sonth (Dried ginger) 2 pieces

-Saunf (Fennel seeds) 1 & ½ tbs

-Zeera (Cumin seeds) 1 tbs

-Pipli (Long pepper) 3-4

-Tez patta (Bay leaves) 2

-Sabut dhania (Coriander seeds) 1 tbs

-Darchini (Cinnamon sticks) 2

-Ajwain (Carom seeds) ½ tsp

-Namak (Salt) 1 tsp or to taste

-Lal mirch powder (Red chilli powder) 1 tbs or to taste

-Haldi powder (Turmeric powder) 1 tsp

-Kashmiri lal mirch (Kashmiri red chilli) powder 1 tbs

-Atta (Wheat flour) 3 tbs

-Baisan (Gram flour) 3 tbs

Prepare Beef Nihari:

-Water 1 & ½ Cup or as required

-Cooking oil ½ Cup

-Beef bong (Shank) 750g

-Beef bones 250g

-Adrak lehsan paste (Ginger garlic paste) 2 tbs

-Water 2 litre or as required

-Hara dhania (Fresh coriander) chopped

-Adrak (Ginger) julienne

-Hari mirch (Green chilli) sliced



-In a frying pan,add green cardamom,cloves,black peppercorns,black cardamom,star anise,mace, nutmeg,dried ginger,fennel seeds,cumin seeds,long pepper,bay leaves,coriander seeds,cinnamon sticks,carom seeds & dry roast on medium flame until fragrant (2 minutes) & let it cool.

-In spice mixer,add roasted spices & grind to make powder.

-Add salt,red chilli powder,turmeric powder,Kashmir red chilli powder,grind well & take out in a bowl.

-In the same frying pan,add wheat flour,gram flour & dry roast until fragrant (2 minutes) & let it cool.

-Take out in a same bowl & mix until well combined.Nihari masala is ready!

-Can be stored in an airtight jar for up to 2 weeks on counter & up to 6 months in refrigerator.

Prepare Beef Nihari:

-Add water,whisk well & set aside.

-In a pot,add cooking oil,beef shank & beef bones,mix well & cook on medium flame for 4-5 minutes.

-Add ginger garlic paste,mix well & cook for 2-3 minutes.

-Now add prepared nihari masala mixture & mix well.

-Add water,mix well & bring it to boil,cover & cook on low flame for 1 hour & 30 minutes or until meat is tender & stir in between (If required,add water).

-Turn off the flame,cover & let it rest for 10 minutes.

-Garnish with fresh coriander,ginger,green chilli & serve!

Recipe By: Kanwal Mohsin

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