Nihari is really a gift from the Nawabs. It is slow cooked for a day or two, and is rich in bone marrow of the cow. It is a royal, historical and traditional dish that tastes great with rice or parathas. It is cooked mostly during Eid ul Azha whlen lots of meat is available.


    Dhaka, Bangladesh
    1 person made this


    • 2 paya or leg ends of a cow (the bone marrow), cut in small pieces
    • 1 tablespoon of ginger paste
    • 1 tablespoon of garlic paste
    • 2 tablespoons of onion paste
    • salt as needed
    • 1 teaspoon of turmeric powder
    • 1 teaspoon of red chili powder
    • 1 teaspoon of cumin powder
    • 1 teaspoon of coriander powder
    • 2-3 bay leaves
    • 4-5 cardamoms
    • 4-5 cinnamon sticks
    • 4-5 cloves
    • 4-5 black pepper balls
    • 1/2 cup of tamarind extract
    • 1 teaspoon of sugar
    • 2 tablespoons of soybean oil
    • 1 cup of onion slices


    1. Mix the bones with 2-3 kg of water in a big saucepan. Add the ginger, garlic and onion pastes, salt, turmeric, red chili, cumin and coriander powders. Also sprinkle the bay leaves, cardamoms, cinnamon sticks, cloves and black pepper balls.
    2. Boil the mixture with lid on for 4-6 hours at medium-low heat.
    3. By now the juices will come out from the bones. Pick out the bones and leave aside.
    4. Boil the mixture again for 1-2 hours on low heat.
    5. Add the tamarind extract and sugar when the mixture becomes thick. Stir and cook for 15-20 minutes on low heat.
    6. Heat a frying pan with 2 tablespoons of soybean oil. Fry the onion slices until they turn crispy golden brown.
    7. Sprinkle the fried onions on the main dish and mix.
    8. Serve with pulao or naan.

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