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Khaas Nihari is a slow cooked stew Recipe made with either beef or lamb cooked with its bone marrow, originated from Mughal or Awadh cuisine. Authentically, Nihari is cooked in a vessel that is buried underground while it cooks overnight, which helps the recipe with very tender morsels of meat, infused with the flavourful bone marrow. Awadhi Khaas Nihari can be made with lamb. Typically garnished with coriander and ginger julienne to taste, Awadhi Khaas Nihari is served with Roomali roti or butter garlic naan and rice.