Name: Beef Nalli Nihari
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6
Cuisine: Pakistani
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

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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.

The ingredients for the recipe laid out on a countertop ready to cook. — Get all your ingredients ready before you start cooking.

Browing three of the short ribs in a pot. — Heat 70ml (1/4 cup) rapeseed (canola) oil in a pot over a medium high heat and brown the ribs in batches.

Adding ghee to the oil in the pan. — Once all the ribs are browned, add the ghee to the pot.

Frying the sliced onions in the oil and ghee. — Stir in the sliced onions and fry for about 7 minutes or until golden brown.

Adding ground spices to the onions in the pot. — While the onions are frying, grind the whole spices to a fine powder and add this to the onions with the paprika and Kashmiri chilli powder.

Adding water to the pot to make a thick spice paste. — Add about 70ml (1/4 cup) water to the pot and stir into a thick paste.

The beef ribs added to the pot with enough water to cover. — Now stack the ribs inside and add just enough water to cover. Allow to simmer for about 3 hours, stirring from time to time.

removing the meat and bones from the pot to chop into smaller pieces. — When the meat is fall off the bone tender, remove the meat and bones and slice the meat into large bite sized pieces.

The meat being added back to the pan. — Return the meat to the pan and then reduce the heat to medium.

Skimming the oil off the top of the sauce. — The oil will float to the top. Skim as much as you can out and retain it.

A bowl of liquid fat from the curry. — As you can see, I managed to get about 500ml (2 cups) of the oil, beef fat and ghee out. This can be added again when serving if you want.

The prepared beef marrow bones, seasoned and ready to roast in the oven. — Preheat your oven to 250°C/480°F. Season with salt, pepper and paprika to taste and roast for 20 minutes.

Roasted marrow bones. — After 20 minutes, the marrow bones will have a nice char and the marrow will taste amazing.

Adding roasted bone marrow to the sauce. — Add the roasted marrow to the sauce. You can also hold some back to serve in the marrow canoes at the table.

Adding the slurry to thicken the sauce. — Returning to the sauce, start adding the slurry to thicken to your preference. Only add a little at a time so that you don't make it too thick. Season with salt to taste.

Adding the red, seasoned oil to a bowl of nalli nihari at the table. — The red, seasoned oil can be added at the table. It's delicious and really brings the dish together but you can leave it out.

Beef nalli nihari in a serving bowl, garnished with julienned ginger, green chillies and chopped coriander. — Garnish your bowl of nihari at the table with julienned ginger, chopped chillies, coriander (cilantro) and lemon juice to taste.

Some of the meat picked up in a paratha to eat. — Dig in!

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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Yield: 6 - 8