Beef nalli nihari is one of my all time favourites. Make it and it might be yours too!
Over the years, I have posted a few nihari recipes and also included them in my books. This beef nalli nihari, however is not only my favourite nihari recipe but it also is seems to be a favourite with everyone who tries it! The word ‘nalli’ in urdu means beef marrow. The marrow is first roasted before adding it to the curry and the result is amazing!
About this recipe.
I first tried beef nalli nihari like this while in Delhi where the sale and consumption of beef is illegal. In the streets of Old Delhi, however, that law is not always respected. I went to a Muslim run food stand where they were serving ‘Buffalo nalli nihari’ but I was told by the owner that what they were serving was actually beef and he showed me a large tray of roasted beef marrow bones to prove it.
That didn’t really prove anything to me as I have no idea what buffalo marrow bones look like and imagine they look quite similar. I did believe him though and this beef nalli nihari is my interpretation of that incredible curry.
Which cuts of beef should you use?
As you will see in the photos and recipe card below, you make my version of nalli nihari with meaty beef short ribs. You can use other cuts of beef though and if doing this, I recommend that you use cheaper cuts.
There’s no point adding ribeye or sirloin to a nihari as it is already quite tender. You want a tougher cut like chuck or rump that you can simmer for a few hours and flavour the sauce until it is tender.
Can you still make this nalli nihari without using marrow canoes?
Any good butcher should be happy to cut marrow bones into canoes for you. I purchase 6 canoes and it only cost me £2 ($2.50 USD). If you can’t get them, you could ask for marrow bones to help flavour the sauce as it simmers. If doing this, be sure to scoop out all that soft marrow into the sauce before serving.
Is nalli nihari only made with beef?
No but beef nalli nihari is my personal favourite. You canNalli nihari is also prepared with goat, mutton and lamb. Each of these animals has tasty marrow but again, it’s the roasted beef marrow I want you to try with this recipe.
How long can you store leftovers in the fridge?
Like many curries, you can make nalli nihari a couple of days before serving. Let it cool and place it in your fridge. As it rests there, the flavours will develop and it will be even better when you serve it.
If you have leftover nalli nihari, you can store it in an air tight container for about 4 days. Then just reheat it in a pan or in your microwave until hot enough to serve.
Can you freeze beef nalli nihari?
Yes and it will freeze well for up to 6 months. Be sure to freeze it in an air tight container or a freezer bag. If you use a freezer bag, try to get all the excess air out before sealing the bag. Then label and date the container before freezing.
To reheat, let the nihari defrost slowly in the fridge and then heat it back up in a pan or in your microwave.
Is beef nalli nihari spicy?
Nalli nihar pre-dates chillies being introduced to the Indian Subcontinent. So you will find lots of warming spices in the spice blend like cinnamon, black pepper and cumin. Modern versions of nalli nihari call for paprika and/or Kashmiri chilli powder. You can and should add these to taste.
So nihari is not particularly spicy but you can make it so if you want. The curry is usually topped with chopped chillies at the table, again to taste.
Step by step photographs.
If you like this nalli nihari recipe, you might like to try some of these popular recipes too.
Beef Biryani
Chicken Biryani
Chickpea Biryani
Chicken Karahi
Lamb Korma
Shami Kebab
Aloo Gobi
Lamb Nihari
Chapli Kebabs
Lamb Seekh Kebabs
Staff Chicken Curry
Butter Chicken
Chicken Haleem
Tarka Dal
Pilau Rice
Chicken Tikka Masala
Grilled Lamb Chops
Lamb Tikka
Spicy Kashmiri Lamb Chops
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Beef Nalli Nihari
Beef nalli nihari is a curry that is great for the whole family. It is not really spicy but can be made so if you like. The curry is almost always topped with julienned ginger, chopped chillies, coriander (cilantro) and lemon juice to taste. You will love nalli nihar served with chapattis and/or parathas.
Ingredients
- 4 generous tbsp chapati flour
- 3 tbsp water
- 3kg (6 lbs) meaty beef short ribs
- 6 beef marrow canoes
- Salt and pepper to taste
- FOR THE NIHARI SPICE BLEND
- 1 star anise
- 1 whole nutmeg, crushed into smaller pieces
- 1 large blade mace
- 2 tbsp fennel seeds
- 5cm (2 in) cinnamon stick
- 1 tsp black peppercorns
- 1 tsp nigella seeds (black onion seeds)
- 1 tsp cloves
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp black (royal) cumin seeds (optional)
- 2 tbsp paprika
- 1 tbs Kashmiri chilli powder
- FOR THE CURRY
- 70ml (1/4 cup) rapeseed (canola) oil
- 125ml (1/2 cup) ghee
- 1 onion, thinly sliced
- 3 tbsp garlic and ginger paste
- Salt to taste
- TO GARNISH
- 4 tbsp (or more) finely julienned ginger
- 2–3 hot fresh green chillies, finely sliced
- Handful of coriander (cilantro) leaves
- Lemon wedges
Instructions
- Pour the chapati flour into a bowl and whisk in the water to make a slurry. Set aside.
- Heat 70ml (1/4 cup) rapeseed (canola) oil in a large pot over a medium heat. Add the beef short ribs to brown them. You will need to do this in small batches. Transfer the browned ribs to a plate and set aside.
- Add the ghee to the hot oil in the pot and let it melt. Then stir in the sliced onions and fry for about 7 minutes or until golden brown. While the onions are frying, grind the whole spices for the nihari spice blend to a fine powder.
- Stir the garlic and ginger paste into the onions and add the nihari spice blend, paprika and Kashmiri chilli powder. Add about 70ml (1/4 cup) water and stir it all up into a thick paste.
- Stack the browned ribs in the pot and add just enough water to cover. Bring this to a simmer and then cover the pot to simmer for about 3 hours or until the meat is fall off the bone tender. Be sure to stir a few times during cooking.
- When the beef ribs are really tender, transfer them to a cutting board. Remove the meat from the bones and chop into large bite sized pieces. You can discard the bones.
- Preheat your oven to 250°C/485°F. Season the marrow canoes with salt, pepper and paprika to taste and roast on a rack for 20 minutes. Keep warm.
- Pour all the meat back into the sauce and continue cooking over a low to medium heat. The red, seasoned oil will begin to rise to the top. Skim this off as it has don't its job but don't discard it. Niharis are usually served with some of that flavoursome oil drizzled over the top at the table. That is optional though.
- To thicken the sauce, start adding the slurry about 1 tablespoon at a time. Do this slowly so that you don't over thicken the sauce.
- When you are happy with the sauce consistency, you can add all the roasted marrow. I usually keep a couple of marrow bones back to serve at the table too as the roasted marrow is delicious on its own too.
- Season the nalli nihari with salt to taste. Divide between 6 to 8 bowls and serve with the julienned ginger, chopped chillies, coriander (cilantro) and lemon juice to taste. You can serve your nalli nihari with rice but it is usually served with naans, chapattis or parathas.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 592Total Fat: 25gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 91mgSodium: 313mgCarbohydrates: 57gFiber: 5gSugar: 2gProtein: 35g
Colin
Friday 22nd of November 2024
The recipe looks great ans I'm keen to try it. Just one question, where does the "slurry" come from that you've used to thicken the sauce? Thanks