📝 About This Recipe
Nihari is the crown jewel of North Indian Muslim cuisine, a velvety, spice-infused stew traditionally simmered overnight to achieve a soul-warming depth. Originating in the royal kitchens of 18th-century Awadh, this dish features melt-in-your-mouth beef shanks bathed in a rich, aromatic gravy thickened with toasted flour. It is a celebratory masterpiece known for its 'Nalli' (marrow) and a complex spice profile that balances heat with fragrant floral notes.
🥗 Ingredients
The Meat
- 1.5 kg Beef Shank (Bong) (cut into large 3-inch chunks, include marrow bones)
- 1 cup Ghee (for authentic flavor and richness)
Homemade Nihari Masala
- 2 tablespoons Fennel Seeds (Saunf) (dry roasted and ground)
- 1 tablespoon Dry Ginger Powder (Sonth) (essential for the signature Nihari tang)
- 3-4 pieces Black Cardamom (seeds extracted and ground)
- 2 inch piece Cinnamon Stick
- 6-8 pieces Cloves
- 2 tablespoons Kashmiri Red Chili Powder (for the vibrant red color)
- 1 piece Star Anise (ground)
Aromatics and Thickener
- 3 tablespoons Ginger-Garlic Paste (freshly made)
- 1/2 cup Atta (Whole Wheat Flour) (lightly toasted in a dry pan)
- 2 large Onions (thinly sliced)
- to taste Salt
For Garnish
- 2 inch piece Fresh Ginger (cut into thin juliennes)
- 1/2 cup Fresh Cilantro (finely chopped)
- 3-4 pieces Green Chilies (sliced)
- 2 pieces Lemon (cut into wedges)
👨🍳 Instructions
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1
In a heavy-bottomed pot or a traditional 'Deg', heat the ghee over medium-high heat until shimmering.
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2
Add the sliced onions and fry until they turn a deep golden brown. Remove half of the onions for garnish and leave the rest in the pot.
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3
Add the beef shank pieces and marrow bones to the pot. Sear the meat for 8-10 minutes until it develops a brown crust and the juices are sealed.
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4
Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw aroma disappears.
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5
Add the prepared Nihari masala (fennel, ginger powder, cardamom, cloves, cinnamon, star anise, and chili powder) along with salt. Splash a little water to prevent the spices from burning.
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6
Whisk the toasted wheat flour (atta) with 1 cup of water to create a smooth, lump-free slurry.
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7
Pour 6-8 cups of water into the pot. Bring to a rolling boil, then reduce the heat to the lowest possible setting.
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8
Cover the pot with a tight-fitting lid (you can seal the edges with dough for a true 'Dum' effect) and let it simmer for 4 to 5 hours. The meat should be 'spoon-tender' and falling off the bone.
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9
Once the meat is tender, slowly pour the wheat slurry into the gravy while stirring constantly to avoid lumps. This will thicken the sauce into a silky consistency.
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10
Simmer for another 15-20 minutes on low heat. You will see the 'Tari' (oil/ghee) rise to the top.
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11
Taste and adjust salt. If the gravy is too thick, add a bit of hot water; if too thin, simmer uncovered for a few minutes.
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12
Prepare the final garnish by frying the ginger juliennes in a teaspoon of ghee for 30 seconds and pouring it over the stew.
💡 Chef's Tips
Always use beef shank (Bong) as the connective tissue breaks down into gelatin, giving the gravy its signature sticky texture. If the ghee doesn't separate at the end, don't panic; sometimes the flour absorbs it. You can make a separate 'Tarka' with ghee and a pinch of Kashmiri chili powder to pour over the top. Toasting the wheat flour is crucial; raw flour will make the gravy taste doughy and flat. Nihari tastes even better the next day as the spices have more time to penetrate the meat fibers. Avoid using a pressure cooker if possible; the slow-cooking process is what develops the complex layers of flavor.
🍽️ Serving Suggestions
Serve piping hot with 'Khamiri Roti' or thick, buttered Naan to soak up the rich gravy. Always provide a side platter of ginger juliennes, chopped chilies, and plenty of lemon wedges for guests to customize their bowl. A cold glass of sweet Lassi or a mint lemonade balances the heavy, spicy notes of the stew perfectly. For a royal touch, serve with a side of 'Sheermal' (saffron-infused slightly sweet bread). Finish the meal with a light dessert like Shahi Tukda or a simple Phirni.