📍 Where this dish comes from: Srinagar, Kashmir · Dal Lake
Discover the history of this region →
Discover the history of this region →
Nihari broth is consumed at dawn after the Fajr prayer in Delhi and Lahore — it is considered the most nourishing way to begin the day. Simmered through the night until every bone surrenders its collagen, this midnight-dark broth of mace, fennel, and cardamom is among the most deeply nourishing things you can place in front of someone: warming, restorative, and extraordinarily rich with flavor. The overnight cooking releases extraordinary amounts of collagen, gelatin, and minerals from the bones.
What You’ll Need
Servings: 6 servings
Calories: 185kcal
Ingredients
- 1 kg lamb or beef bones (marrow and knuckle)
- 3 tbsp ghee
- 1 large onion sliced
- 2 tbsp ginger-garlic paste
- 1 tsp fennel seeds Nihari Masala
- 1 tsp cumin seeds Nihari Masala
- 1 blade mace Nihari Masala
- 3 green cardamom Nihari Masala
- 3 cloves Nihari Masala
- 1 tsp black pepper Nihari Masala
- 1 tsp coriander powder Nihari Masala
- 1/4 tsp nutmeg Nihari Masala
- Salt Nihari Masala
- 1 tbsp lemon juice Nihari Masala
- Fried onions and ginger julienne to serve Nihari Masala
Instructions
- Toast and grind nihari masala spices.
- Brown bones in ghee, 10 minutes.
- Add onion; cook until deep golden.
- Add ginger-garlic paste and ground masala.
- Cover with 2.5L water; bring to a boil.
- Reduce to a bare simmer; cook 6–8 hours (or overnight).
- Strain broth; pick any meat from bones.
- Serve topped with fried onions, ginger julienne, and lemon.
Nutrition
Serving: 1serving | Calories: 185kcal | Protein: 16g | Fat: 14g
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Health Benefits
- Collagen from bone broth is studied for its potential role in joint cartilage, skin elasticity, and gut lining integrity.
- Mace and cardamom contain compounds traditionally used to help relieve digestive discomfort.
- Bone marrow provides fat-soluble vitamins A, D, and K2, along with abundant phospholipids.