Daigi Nihari Recipe


  • National Garam Masala : 1 teaspoon
  • Fennel Seeds (powder) : 2 tablespoons
  • National Delhi Nihari Masala : 3 tablespoons
  • National Iodized Salt : to taste
  • Atta : 8-10 tablespoons
  • Green Chili for garnish
  • Fresh Coriander for garnish
  • Ginger (finely julienne) for garnish
  • Lemon (wedges) for garnish
  • Oil : half cup
  • Onion (sliced) : 1 medium
  • Beef Shank (boneless) : 1 kg (large pieces) (100 gms each at least)
  • Marrow bone / Knuckles : 2-3 each
  • National Ginger & Garlic Paste : 1 tablespoon each
  • National Chili Powder : 1.5 tablespoons

In a large sauce pan heat oil and cook onions till light brown at a low heat.
Turn the heat to medium and add the meat along with marrow bone, National Ginger Paste, National Garlic Paste, National Chili Powder, National Garam Masala, fennel seeds powder and National Delhi Nihari Masala. Cook with little water and do bhunai for about 5-6 minutes.
To this add about 8-10 cups of water and put it on simmer with the lid on for 2-3 hours.
Once the meat is tender, you should have enough liquid left to make gravy (about 4-5 cups). Take out the bones at this stage. Take the marrow out of bone, skim out the roghan and reserve it for serving.
Stir atta with 1½ – 2 cups of water and pour while stirring little at a time till desired consistency1 is achieved. Bring to a full boil, turn the heat low and cook for another 10-15 minutes.
Best to serve after few hours; add back the roghan and bone marrow. To make it extra special cooked goat brain can be added.

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