World Flavors Cookbook

Nihari

Beef shank slow-cooked overnight with nihari masala, wheat flour, and bone marrow until deeply rich and tender — the royal breakfast of Mughal Delhi.

Cuisine: Pakistan

Ingredients

• 1.5kg beef shank, with bone
• 3 tbsp ghee
• 2 onions, sliced
• 2 tbsp ginger-garlic paste
• 3 tbsp nihari masala (blend of coriander, cumin, cardamom, fennel, mace, star anise)
• 2 tbsp wheat flour
• Salt
• To serve: fresh ginger julienne, green chilies, cilantro, lime, naan

Instructions

1. Brown onions in ghee until golden. Add ginger-garlic paste.
2. Add nihari masala and cook 2 minutes.
3. Add beef shank. Sear briefly.
4. Add 2L water. Bring to boil. Simmer on very low heat 7-8 hours (or overnight).
5. Whisk flour with water into a smooth slurry. Add to thicken.
6. Simmer 30 more minutes until sauce is thick and glossy.
7. Serve topped with ginger, chilies, cilantro, and lime with naan.