Kashmiri chile is like super charged paprika! Red for days.


  1. Nihari masala
  2. 2 Tbsp whole coriander
  3. 1.5 Tbsp whole fennel seed (saunf)
  4. 1 Tbsp whole cumin
  5. 1/2 Tbsp black peppercorns
  6. 1/2 Tbsp whole cloves
  7. 1 bay leaf
  8. 2 (1 inch) sticks cinnamon (ceylon preferably)
  9. 3 black cardamom
  10. 6 green cardamom
  11. 6 Chile piquin (dried red chiles)
  12. 1 tsp nigella seeds (kalonji)
  13. 1 Tbsp ground ginger
  14. 1 tsp ground mace
  15. 1/2 tsp ground nutmeg
  16. Nihari
  17. 3 lbs beef or lamb (2 inch cubes)
  18. 2 lbs beef bones
  19. 1 Tbsp salt
  20. 10 cloves garlic, minced
  21. 2 inch ginger minced
  22. 1 Tbsp Chile powder
  23. 1 Tbsp kashmiri chile powder (paprika will work)
  24. 1 Tbsp ground coriander
  25. 1/2 Tbsp tumeric
  26. 6 cups water
  27. 2 Bou chicken bouillon cubes
  28. 2 Bou beef bouillon cubes
  29. 3 Tbsp ghee
  30. 1 onion, sliced
  31. 1/4 cup whole wheat flour
  32. 1 lemon, sliced
  33. 1/2 green chile, diced
  34. 3 spring onions, sliced
  35. 1/4 cilantro, minced
  36. 2 inch ginger, julienned


  1. Begin by making the masala. Toast the whole spices in a small pan over medium-high heat. Don’t add the ground spices like the photo, it just makes a mess.

  2. Add the toasted spices, and the ground ones to a spice grinder and grind to a powder.

  3. It took me around 6-7 grinds to get it uniform.

  4. Melt 2 Tbsp ghee in a pressure cooker over high heat.

  5. Add the onions

  6. Continue to saute until the onions toast and crisp. Remove them with a slotted spoon and let drain on a plate with a paper towel.

  7. In a separate pan, heat the other Tbsp of ghee and brown the bones and meat in 3 batches, season the meat with salt as you cook. Place the seared batches in a bowl while the others cook.

  8. While the meat is searing, add the minced garlic and ginger in the pressure cooker and saute for 30 seconds.

  9. Add the chile powders, coriander, and tumeric to the cooker. Cook 30 sec scraping the bottom.

  10. Add the masala spices and scrape into a sizzling paste

  11. Add the water and the bouillon

  12. Begin adding the bones and meat as they’re ready to the pressure cooker.

  13. When you’re finished searing the beef, dont forget to scrape the fond into the cooker too!

  14. Close the pressure cooker and cook on high for 45-50 min and allow to natural pressure release. If you’re doing this the old fashioned way, simmer in a dutch oven for 4-5 hours until tender.

  15. Prepare the garnishes. Combine the green things in one and reserve the lemons and ginger.

  16. Open the pressure cooker once the pressure has relieved. Remove the bones being sure to keep any of the marrow. Add the flour to a skillet and skim the fat off of the top of the pressure cooker. Add this fat to the flour. Should be around 1/2 cup of oil or so.

  17. Over medium heat create a roux with the flour and fat by simmering for around 5 minutes. Be careful, it’s extremely hot! Let the roux cool down before adding to the nihari.

  18. Bring the nihari to a simmer and add the roux. Stir gently with a spatula. Try not to shred the meat too much.

  19. Add the reserved onions.

  20. Plate it in bowls and garnish and serve with toasted naan.

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