📝 About This Recipe
Originally a breakfast delicacy for the Mughal royalty, Nihari is a soulful, velvety beef stew known for its depth of spice and buttery texture. This dish features succulent shanks slow-braised for hours until the marrow dissolves into a rich, mahogany-colored gravy thickened with toasted flour. It is a masterpiece of Pakistani and North Indian cuisine, offering a complex heat that warms the heart and a silkiness that lingers on the palate.
🥗 Ingredients
The Meat
- 1 kg Beef Shank (Bong) (cut into large 2-3 inch chunks)
- 2-3 pieces Beef Bone Marrow (optional but highly recommended for richness)
The Nihari Spice Blend (Nihari Masala)
- 2 tablespoons Fennel Seeds (toasted and ground)
- 1 tablespoon Dry Ginger Powder (Sonth)
- 1 tablespoon Coriander Seeds (toasted and ground)
- 1 teaspoon Black Peppercorns
- 5-6 pieces Cloves
- 2 pieces Black Cardamom (seeds only)
- 1 inch Cinnamon Stick
- 2-3 pieces Pipli (Long Pepper) (essential for authentic flavor)
- 2 tablespoons Kashmiri Red Chili Powder (for vibrant color)
Aromatics and Base
- 1/2 cup Ghee (Clarified Butter) (or neutral oil)
- 2 tablespoons Ginger-Garlic Paste (freshly made)
- 1/2 cup Atta (Whole Wheat Flour) (lightly toasted in a dry pan)
- to taste Salt
For Garnish
- 2 inch Fresh Ginger (julienned)
- 1/2 bunch Fresh Cilantro (chopped)
- 3-4 pieces Green Chilies (thinly sliced)
- 2 pieces Lemons (cut into wedges)
👨🍳 Instructions
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1
Prepare the Nihari Masala by grinding fennel seeds, coriander seeds, peppercorns, cloves, black cardamom seeds, cinnamon, and pipli into a fine powder. Mix in the dry ginger powder and Kashmiri red chili powder.
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2
In a heavy-bottomed pot (or a traditional 'Deg'), heat the ghee over medium-high heat. Add the beef chunks and marrow bones, searing them until they are well-browned on all sides to lock in the juices.
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3
Stir in the ginger-garlic paste and sauté for 2 minutes until the raw aroma disappears and the meat is fragrant.
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4
Add the prepared spice blend and salt. Toss the meat for 3-4 minutes, adding a splash of water if the spices begin to stick to the bottom of the pot.
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5
Pour in 6-8 cups of water. Bring to a rolling boil, then reduce the heat to the lowest possible setting. Cover with a tight-fitting lid (you can seal the edges with dough for a traditional 'dum' effect).
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6
Slow-cook the beef for 4 to 6 hours. The meat should be 'fork-tender,' meaning it falls apart with the slightest pressure.
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7
Once the meat is tender, use a ladle to skim off the excess oil (Tari) from the surface and reserve it in a small bowl for serving.
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8
In a separate small pan, lightly toast the whole wheat flour (atta) until it smells nutty. Whisk it with 1 cup of water to create a smooth, lump-free slurry.
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9
Gradually pour the flour slurry into the simmering stew, stirring constantly to prevent lumps. The gravy will begin to thicken and take on a silky sheen.
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10
Let the Nihari simmer for another 15-20 minutes on low heat to allow the flour to cook through and the flavors to fully meld.
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11
Check the consistency; it should be thick enough to coat the back of a spoon but still pourable. Adjust salt if necessary.
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12
To serve, ladle the stew into deep bowls. Drizzle the reserved 'Tari' (red oil) over the top for a beautiful finish.
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13
Top generously with julienned ginger, sliced green chilies, and fresh cilantro. Serve immediately with a squeeze of fresh lemon juice.
💡 Chef's Tips
Always use beef shank (Bong) as the connective tissue breaks down into gelatin, providing the signature sticky texture. If you are short on time, a pressure cooker can do the job in 45-60 minutes, though slow-cooking yields a much deeper flavor profile. Toasting the flour is a crucial step; raw flour will make the gravy taste bland and pasty. If the gravy becomes too thick, thin it out with a little boiling water, never cold water. Nihari tastes even better the next day as the spices continue to develop, so consider making it in advance.
🍽️ Serving Suggestions
Serve with hot, pillowy Khamiri Roti or Garlic Naan to scoop up the rich gravy. A side of thinly sliced red onions soaked in vinegar adds a refreshing crunch. Pair with a cold glass of sweet or salty Lassi to balance the heat of the spices. For a traditional royal experience, serve with a portion of 'Nalli' (extra bone marrow) on the side. Finish the meal with a cup of strong Kashmiri Chai or Masala Tea.