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Recipes >> Beef Recipes > Bong Nihari (Shank Nihari) by Chef Gulzar Hussain

Bong Nihari (Shank Nihari)

Bong Nihari  (Shank Nihari)
Prep Time
15 Mins
Cook Time

1 Hour

Nihari is originally a dish from the Muslims of Delhi and now it is most popular in Pakistan. The word Nihar originated from the Arabic word "Nahar" which means Sunrise. Due to its name Nihari is mostly preferred in breakfast.
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  • Bong meat ½ kg (shank meat)
  • White flour ½ cup
  • Onion 2 (sliced)
  • Oil ½ cup
  • Stock 1 to 2 liters
  • Ginger garlic paste 2 tbsp
  • Nihari masala 4 tbsp
  • Salt to taste
  • For garnish :
  • Ginger 1 inch piece (julienne)
  • Coriander leaves (chopped)
  • Green chilies (finely cut)
  • Lemon (cut in 4 quarter)

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Cooking Directions

  1. Put oil in a pot and fry onions till golden.

  2. Now add ginger garlic paste, meat and nihari masala.

  3. Cook on medium flame for about 7 - 8 minutes with occasional stirring.

  4. Add stock, dissolve white flour in water and slowly pour in gravy, mix well to avoid lumps.

  5. Cook till meat tenders and gravy turns thick.

  6. In the end garnish it with green chilies, green coriander, lemon and ginger.

  7. Serve with naan and salad.

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