BEEF NIHARI

There’s something special about cooking a dish that carries deep cultural significance. Beef Nihari has always been on my “must-try” list, but I’ll admit—I was a little intimidated by the slow-cooking process and the long list of spices. However, when I finally decided to make it, I was blown away. The result? Rich, aromatic, melt-in-your-mouth beef swimming in a velvety, spiced gravy. It was my first time making Nihari, and to my surprise, it came out perfect!

I’m excited to share this recipe with you, whether it’s your first time making Nihari or you're a seasoned pro looking for a solid recipe. This slow-cooked, spice-infused stew is deeply comforting and well worth the time.

Ingredients:

For the Nihari Base:

• 1 kg beef shank (or stew-cut beef with bone)

• 4 tbsp ghee or oil

• 2 onions, finely sliced

• 2 tbsp ginger-garlic paste

• 1 tsp salt (adjust to taste)

• 1 tbsp red chili powder

• 1 tbsp coriander powder

• 1 tsp turmeric powder

• 1 tsp Kashmiri chili powder (optional, for color)

• 1 tbsp Nihari masala (store-bought or homemade, see below)

• 6 cups water (or beef broth for extra richness)

• 2 tbsp wheat flour (for thickening, mixed with water into a slurry)

Homemade Nihari Masala (If making from scratch, highly recommend ):

• 1 tbsp fennel seeds

• 1 tbsp cumin seeds

• 1 tbsp coriander seeds

• 1 tsp black peppercorns

• 3 cloves

• 2 green cardamoms

• 1 black cardamom

• ½ tsp nutmeg

• 1-inch cinnamon stick

• 1 bay leaf

Grind these into a fine powder and store in an airtight container.

For Garnishing:

• 2 tbsp chopped fresh coriander

• 2-inch piece of ginger, julienned

• 2 green chilies, sliced

• Lemon wedges (Cuts through the richness of the curry)

• Freshly baked naan

  Instructions:

  Step 1: Brown the Onions & Beef

  Heat ghee or oil in a heavy-bottomed pot over medium heat. Add sliced onions and sauté until golden brown. Add the ginger-garlic paste and cook for a minute until fragrant.

  Add the beef shank and sear on all sides until lightly browned.

  Step 2: Add the Spices

  Stir in salt, red chili powder, coriander powder, turmeric, Kashmiri chili powder, and Nihari masala. Cook for 2-3 minutes until the spices are well incorporated.

  Step 3: Slow Cook the Nihari

  Pour in the water or beef broth. Bring to a boil, then lower the heat to a gentle simmer. Cover and cook for 3-4 hours, stirring occasionally, until the beef is fall-apart tender.

  Step 4: Thicken the Gravy

  Mix the wheat flour with ½ cup of water to create a smooth slurry. Slowly pour it into the Nihari while stirring continuously to prevent lumps. Simmer for another 10-15 minutes until the gravy thickens.

  Step 5: Garnish & Serve

  Ladle the Nihari into bowls and garnish with fresh coriander, ginger slices, and green chilies. Serve hot with naan or steamed basmati rice, with lemon wedges on the side.

Enjoy!

Making Nihari for the first time was a game-changer for me. I always thought it would be difficult, but with the right spices and a little patience, it turned out perfect. The moment I took my first bite—tender, flavorful beef coated in a thick, aromatic gravy—I knew this was a dish I’d be making again and again.

If you’ve never made Nihari before, I highly recommend giving this recipe a shot. You might just surprise yourself! Let me know how it turns out for you!

Extra tips:

• Patience Pays Off: The key to a deep, rich Nihari is slow cooking. Trust the process, and don’t rush it.

• Don’t Skip the Bone-In Meat: The marrow from beef shanks adds incredible flavor and richness to the gravy.

• Make it a Day in Advance: I found that Nihari tasted even better the next day after the flavors had more time to develop.

• Balancing the Spice: If you prefer a milder Nihari, reduce the red chili powder and use more Kashmiri chili powder for color without heat.

• Short on Time? Use a pressure cooker to cut down the cooking time to 40-50 minutes.