Go Back
–+ servings

Nihari Bone Broth

Simmered through the night until every bone surrenders its collagen, this midnight-dark broth of mace, fennel, and cardamom.
Print Recipe
Prep Time: 8 hours
Total Time: 8 hours
Course: Soup
Cuisine: Indian
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
Tried this recipe?Let us know how it was!