Thehungrycodercooks

Ingredients

For Bone Broth

• 3.8–4 lbs beef bones (with marrow if available)
• 1 star anise
• 1 tsp caraway seeds (shahi jeera )
• 1 tsp cumin seeds
• 1 tsp fennel seeds (saunf)
• 1 tsp coriander seeds
• 1 bay leaf
• Salt to taste
• 6 cups water (to boil and discard impurities)
• 6 cups fresh water (for broth)

For Meat

• 3 lbs beef (cut for Nihari)
• 1 cup oil
• 2 Nihari Masala Packet ( Shan Brand)
• 1.5 tbsp ginger paste
• 1.5 tbsp garlic paste
• Fennel seed powder (to taste)
• 10 cups water
• 1.5 cups all-purpose flour (maida/atta), mixed in 2 cups water (for slurry)

Directions

Method for Bone Broth (Total Time: 4-5 hours)

1. Add 6 cups of water and bones to a pot. Bring to a boil, then discard the water with impurities.
2. Add another 6 cups of fresh water.
3. Place the spices in a small cloth pouch (or tea mesh). If you don’t have one, you can strain later.
4. Slow cook over low heat for 5 hours to extract maximum flavor and marrow.
5. Set aside for cooking the meat.

Cooking the meat

1. Heat oil in a pot and add the beef.
2. Sprinkle in fennel seed powder and sauté the meat for 5–6 minutes.
3. Add onion, ginger-garlic paste, and Nihari masala. Cook on low-medium heat until the oil separates.
4. Gradually add bone broth, one cup at a time, cooking on high heat. Cover and cook for 30 minutes.
5. Add the bones back into the pot.
6. Pour in 10 cups water, bring to a boil, then lower the heat and slow cook for 1.5–2 hours until the beef is tender.
7. Skim off excess oil, leaving some behind for flavor. (You can add it back later if desired.)
8. On high heat, add the flour slurry while stirring continuously to avoid clumps. Lower the heat and simmer for another 30–40 minutes until the gravy is silky and smooth.
9. Serve hot with naan or paratha.

Recipe Video

Notes

• You can reduce the cooking time by making both the bone broth and the meat in a pressure cooker. The broth will take about 1–1.5 hours instead of 4, and the beef will be tender in about 45 minutes to 1 hour.