Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Tuesday, October 22, 2013

Nihari (নেহারি)

  1. Beef or lamb leg/ shank - 3 lb
  2. Meat with bone - 1.5 lb
  3. Onion (chopped) - 1 cup
  4. Ginger (chopped) - 2 Tbs
  5. Ginger paste - 2 Tbs
  6. Whole cumin - 1 ts
  7. Whole red chili - 3 pieces
  8. Whole black pepper- 5-6 pieces
  9. Cinnamon - 3 pieces
  10. Cardamom- 3 pieces
  11. Black cardamom - 1 pieces
  12. Bay leaf - 2 pieces
  13. Turmeric powder - 1/2 ts
  14. Red chili powder - 1/2 ts
  15. Roasted cumin powder - 1ts + 1 ts
  16. Salt - 3 ts or to taste
  17. Oil- 3/4 cup
  18. Green Chili - 12/15 pieces
  19. Coriander leaf (finely chopped) - 1 Tbs (optional)
  20. Fried onion - 1/4 cup (for garnish)
  1. Heat the oil in a big pan. Put the whole cumin in the hot oil and let them temper for few seconds. Then add the chopped onion, whole red chili, cinnamon, cardamom, black cardamom, bay leaf and fry them until the onion become soft. 
  2. Now add the chopped ginger, ginger paste, red chili powder, turmeric powder, 1 ts cumin powder, salt to the pan and fried them until the oil start to separate from the masala.
  3. Now add all the leg and meat in the pan and mix them carefully with masala. If needed put some water to prevent the burn of masala. Fry all the things for 10- 15 minutes. 
  4. Then add around 10-12 cups of hot water or enough to deep all the bones into the water. Bring it to a boil and then lower the heat to medium low.
  5. Cover the pan and let them simmer for around 3-4 hours or until the meat stuck in the bone become soft. After around 2 hours add the green chili in the stock and cover the pan again.
  6. Now spread 1 ts of roasted cumin powder (if it is not roasted then do not add them) and the chopped coriander leaf on top and turn off the heat.
  7. Garnish with the fried onion and serve hot with Paratha, Nun, Luci or Ruti.


  1. When do you add the green chili?

    1. Hi,
      Thank you very much for showing about the mistake. It was an mistake that we have missed the point. But now we have corrected it and you will find it in the 5th points of the procedure
      Thanks again.