Nihari

Heat ghee in a large heavy-bottomed pot or pressure cooker over medium-high heat. Add the thinly sliced onions and fry, stirring frequently, for 15–18 minutes until they turn deep golden brown and crispy. Remove half the fried onions and set aside for garnish.

To the remaining onions in the pot, add ginger-garlic paste and sauté for 3 minutes until the raw smell disappears.

Add the bone-in meat pieces and sear on high heat for 5–6 minutes, turning to brown all sides. This step builds the deep flavour base of the nihari.

Add turmeric powder, red chilli powder, coriander powder, and nihari masala. Stir well to coat the meat. Cook for 3 minutes until the spices are fragrant.

Add bay leaves, black cardamom, cinnamon stick, and fennel seeds. Pour in 1200 ml water and bring to a vigorous boil.

Season with salt, reduce heat to low, cover tightly, and simmer for 60–75 minutes (or pressure cook for 25–30 minutes) until the meat is very tender and falling off the bone.

Mix the whole wheat flour with 60 ml cold water to make a smooth slurry. Slowly pour this into the simmering nihari while stirring continuously to thicken the gravy. This is the traditional thickening method.

Continue to simmer uncovered for 10–15 minutes, stirring occasionally, until the gravy reaches a rich, velvety consistency that coats the back of a spoon.

Taste and adjust salt and spice levels. The nihari should have a deep, complex flavour with a silky, thick gravy.

Ladle into bowls and garnish with the reserved crispy fried onions, julienned fresh ginger, and chopped coriander leaves. Serve with lemon wedges and fresh naan or sheermal.