📝 About This Recipe
Originating from the royal kitchens of the Mughal Empire, Nihari is a soul-warming, velvety beef stew traditionally simmered overnight and enjoyed as a regal breakfast. This dish features tender shanks of beef bathed in a rich, spice-infused gravy thickened with toasted flour and finished with a sizzling temper of aromatic oils. Its deep, complex flavors and melt-in-your-mouth texture make it a legendary centerpiece of South Asian culinary heritage.
🥗 Ingredients
The Meat & Aromatics
- 1 kg Beef Shank (Bong) (cut into large 2-inch chunks, bone-in preferred for marrow)
- 1 cup Ghee or Vegetable Oil (divided)
- 2 tablespoons Ginger Paste (freshly ground)
- 2 tablespoons Garlic Paste (freshly ground)
Nihari Spice Blend (Masala)
- 2 tablespoons Kashmiri Red Chili Powder (for deep red color)
- 1/2 teaspoon Turmeric Powder
- 2 tablespoons Fennel Seeds (finely powdered)
- 1 tablespoon Dry Ginger Powder (Sonth)
- 1 tablespoon Dry Papaya Paste (optional, acts as a natural tenderizer)
- 1 tablespoon Whole Spices (Cloves, Cardamom, Peppercorns, Cinnamon) (ground into a fine powder (Garam Masala))
The Thickener & Finish
- 1/2 cup Atta (Whole Wheat Flour) (lightly toasted in a dry pan)
- 6-8 cups Water (as needed for slow simmering)
- to taste Salt
For Garnish (The Essentials)
- 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)
- 1/4 cup Fried Onions (for crunch and sweetness)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot (or a traditional 'Deg'), heat 3/4 cup of ghee over medium-high heat.
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2
Add the beef chunks and bones. Sear the meat for 5-7 minutes until it changes color and develops a slight crust.
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3
Stir in the ginger and garlic pastes. Sauté for 2 minutes until the raw aroma disappears and the meat is well coated.
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4
Add the chili powder, turmeric, fennel powder, dry ginger powder, and salt. Mix well, adding a splash of water if the spices begin to stick to the bottom.
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5
Pour in 6-8 cups of water. Bring to a vigorous boil, then reduce the heat to the lowest possible setting.
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6
Cover the pot with a tight-fitting lid. If possible, seal the edges with a bit of dough (dum style) and let it simmer for 4-5 hours. The meat should be 'fork-tender'—falling apart at the slightest touch.
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7
Once the meat is tender, use a ladle to skim off the excess oil (Tari) from the surface and set it aside in a small bowl. This ensures the gravy doesn't look muddy once the flour is added.
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8
In a separate bowl, whisk the toasted wheat flour with 1 cup of water until no lumps remain, creating a smooth slurry.
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9
Slowly pour the flour slurry into the simmering pot while stirring constantly to prevent clumping. The gravy will begin to thicken and turn glossy.
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10
Add the ground garam masala spices and simmer for another 15-20 minutes on low heat to allow the flavors to meld.
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11
In a small frying pan, heat the remaining 1/4 cup of ghee and add a pinch of red chili powder. Pour this sizzling temper over the Nihari just before serving.
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12
Transfer to a large serving bowl. Pour the reserved oil (Tari) back over the top for that signature vibrant red look.
💡 Chef's Tips
Use beef shank (Bong) specifically; the high collagen content is what creates the sticky, rich mouthfeel essential to Nihari. Toasting the flour before adding it to the stew prevents a 'raw flour' taste and adds a subtle nuttiness. If you are short on time, a pressure cooker can reduce the meat cooking time to 45 minutes, but the slow-cook method yields much deeper flavor. Always skim the oil before adding the flour slurry; otherwise, the flour will absorb the oil and the dish will lose its beautiful red sheen. Nihari tastes even better the next day as the spices continue to develop, so consider making it an evening in advance.
🍽️ Serving Suggestions
Serve piping hot with fresh, pillowy Khamiri Roti or Garlic Naan to soak up the gravy. Provide a side platter with all the garnishes (ginger, chilies, cilantro, lemons) so guests can customize their own bowl. A cold glass of sweet Lassi or a hot cup of Karak Chai perfectly complements the spice levels. For a traditional touch, serve with a side of 'Nalli' (extra bone marrow) scooped directly into the gravy. A simple kachumber salad (diced cucumbers, tomatoes, and onions) adds a refreshing crunch to the meal.