5:20 pm - Thursday December 18, 2014



  • Beef (Bong meat)              1 kg
  • Bone marrow (beef)            1/2 kg
  • chopped onion                 2
  • Ginger garlic paste           1 tbsp
  • Red chili powder              1 tbsp
  • Turmeric                      1 tsp
  • Whole spice powder            1 tsp
  • Coriander powder              1 tsp
  • Salt                          As per taste
  • Water                         4-5 glass
  • Dry ginger (Sonth)            5-6 tbsp
  • Fennel (Saunf)                3 tsp
  • Cinnamon (Dar Chini)          8
  • Ginger                        1 tbsp Chopped
  • Yogurt                        1 cup
  • Oil                           1 & 1/2 cup


  1. Heat oil in a pan and fry sliced onion till golden brown, add ginger garlic paste, red chili,turmeric, salt, coriander powder, whole spice powder and cook on medium heat.
  2. Add Yogurt, meat and bone marrow and stir fry, then add water.
  3. Combine Fennel, black cardamom and dry ginger in muslin and tie them and place it in the pan, Cap it and cook on light heat, when meat is soft, take out the muslin.
  4. Take some water mix whole wheat flour, put it to the curry and cook for more 5 minutes.
  5. After 5 minutes put ½ tsp whole spice powder and ginger and let it cook. Put the remaining oil back in the curry and turn off the heat.
  6. Put chopped green chili and tasty nihari is ready.
  7. Now serve hot with naan.

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