icon-prep Prep time: 15 mins  –  icon-serves Cook time: 2-4 hrs  –  icon-cook Serves: 4


  • 2 lbs of meat
  • ½ packet (4 tbsp) Bohra Pantry Nihari Curry Masala
  • 1 onion, finely sliced
  • 1 ½ cups wheat or all-purpose flour
  • 1 ½ cup oil/ghee (clarified butter)
  • 1 tsp garlic paste
  • 15 cups water
  • Salt (to taste)
  • Chopped ginger for garnish
  • Finely chopped green chilies for garnish
  • Wedges of lemon to serve


  1. Heat one cup ghee in a pot, add garlic, salt, meat and Nihari Masala. Mix well and fry for a few minutes, then add 12 cups water.
  2. Cover the pan and let it cook on low heat until the meat is tender [Chicken (2 hrs), Mutton (2-4 hrs), Beef (5-6 hrs)].
  3. In 3 cups of water mix the flour, until there are no lumps.
  4. Add this to the meat gradually, constantly stirring to mix evenly. Let it cook on high flame for about 15 mins.
  5. Fry onions in the remaining ghee, until golden brown.
  6. Add them to the Nihari and let simmer on low heat for 30 mins.
  7. Serve garnished with ginger, green chilies and lemon with a warm naan.