Nihari is a rich and creamy beef stew popular in the Indian subcontinent, especially in Bangladesh.
The dish is made with beef shanks, bone marrow, and slow-cooked spices until the meat is tender and the broth is flavourful. It is typically served with naan or roti, and it is often eaten for breakfast or lunch.
The origin of nihari is unclear, but it is thought to have originated in the royal kitchens of the Mughal Empire.
The dish was originally made with goat meat, but beef became the more popular choice over time.
Nihari was introduced to Bangladesh by the Mughals, and it has become a popular dish in the country since then.
There are many variations of nihari, but the basic ingredients are the same. The beef shanks are first browned in oil and then cooked with bone marrow, spices, and water. The stew is slow-cooked for several hours, or even overnight, until the meat is tender and the broth is flavourful.
This protein-rich food is mostly preferred during cold winter days. Here are a few famous places in Dhaka where you can visit to satisfy your nihari cravings:
Rabbani Hotel, Karachi Nihari (for goat nihari), Ahsan Nihari, Nihariwala, Peshwarian, Grand Chandu Shahi Nihari, etc.
Those who want to cook nihari at home can follow the instructions below:
- 2 pounds beef shanks, cut into 2-inch pieces
- 1 pound bone marrow
- 1 tablespoon oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups water
- Heat the oil in a large pot over medium heat. Add the beef shanks and brown on all sides.
- Add the onion, garlic, and ginger and cook until softened.
- Add the spices and cook for 1 minute more.
- Add the water and bring to a boil. Reduce heat to low and simmer for 6-8 hours or until the meat is tender.
- Serve with naan or roti.
- Use high-quality beef shanks for the best flavour.
- Slow-cook the stew for several hours or overnight for the most tender meat.
- Add the bone marrow to the stew for extra richness and flavour.