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 flavorful bone marrow. Awadhi Khaas Nihari can be made with shanks and feet of beef or lamb. Typically garnished with coriander and ginger julienne to taste, Awadhi Khaas Nihari is served with Roomali roti or butter garlic naan and rice.
The original technique of cooking Nihari Khaas is not practiced much these days hence i shall be sharing the modern technique used in making this authentic recipe from Awadh. There is no short cut to the recipe, hence it requires a lot of monitoring, skills and patience to get the authentic taste, flavor and aroma.