Delhi and Karachi

Nihari

Shank meat slow cooked overnight in a silky, spiced gravy. Breakfast for people who mean it.

240 minTime

37 gProtein each

hotSpice

Make it your way

Grandma's wayShank, nihari masala, ghee and atta, slow cooked.

The original

433kcalsame

37 gproteinsame

3 gfibresame

240minutessame

Classic nihari.

Per serving, worked out from the ingredient table.

Beef800 g beef or mutton shank, on the bone

Ghee6 tbsp

Onion1 large, sliced (half fried for garnish)

Ginger garlic paste2 tbsp

Red chilli powder (indian red chili powder)1 tbsp

Kashmiri chilli powder2 tsp

Turmeric (ground turmeric)½ tsp

Coriander powder (ground coriander)2 tsp

Fennel seeds1½ tsp, ground

Dry ginger powder (ground ginger)1½ tsp

Whole spicesstar anise, long pepper, mace, nutmeg, cardamom, cloves, ground (nihari masala)

Whole wheat flour (wholemeal atta flour, chapati flour)⅓ cup atta, toasted

Water7½ cups

Gingerjulienned, to garnish

Green chilli2, sliced

Coriander leaves (cilantro)to garnish

Lemon juiceto serve

Saltto taste

5 steps

1Heat ghee, fry half the onion until golden and set aside for garnish. In the same ghee fry ginger garlic paste.
2Add the meat and sear, then add all the ground spices and a splash of water. Fry until the spices darken.
3Add the water, cover tightly and cook on the lowest heat for 3 hours, or 45 minutes in a pressure cooker.
4Whisk toasted atta in a cup of water, stir into the pot and simmer, stirring, 20 minutes.
5Serve topped with fried onion, ginger, green chilli, coriander and lemon.

Serve it like this

Ladle into a deep bowl with plenty of tari on top, scatter garnishes and serve with hot naan or khameeri roti.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.