📝 About This Recipe
Originating from the royal kitchens of the Mughal Empire, Nihari is a luxurious, velvety meat stew known for its deep, soul-warming spices and buttery-soft texture. Traditionally simmered overnight, this dish features beef shanks cooked until the marrow dissolves into a rich, gravy-like broth thickened with toasted flour. It is a masterpiece of South Asian culinary heritage, offering a complex balance of heat, aromatics, and rich umami that defines comfort food at its finest.
🥗 Ingredients
The Meat & Aromatics
- 1 kg Beef Shank (Bong) (cut into large 2-3 inch chunks, bone-in preferred for marrow)
- 3/4 cup Ghee (clarified butter for authentic flavor)
- 2 tablespoons Ginger-Garlic Paste (freshly ground for best aroma)
- 1 large Onion (very thinly sliced)
The Nihari Spice Blend (Nihari Masala)
- 2 tablespoons Kashmiri Red Chili Powder (for vibrant red color and mild heat)
- 1/2 teaspoon Turmeric Powder
- 2 tablespoons Fennel Seeds (finely powdered)
- 1 tablespoon Dry Ginger Powder (Sonth)
- 1 set Whole Spices (4 green cardamom, 2 black cardamom, 1 star anise, 1-inch cinnamon stick, 5 cloves)
- 1.5 teaspoons Salt (adjust to taste)
The Thickener
- 1/2 cup Atta (Whole Wheat Flour) (lightly toasted in a dry pan)
- 1 cup Water (to create a slurry)
For Garnish & Finishing
- 2 inch piece Fresh Ginger (cut into fine matchsticks)
- 1/2 cup Fresh Cilantro (finely chopped)
- 3-4 pieces Green Chilies (sliced)
- 2 pieces Lemons (cut into wedges)
👨🍳 Instructions
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1
In a heavy-bottomed pot or Dutch oven, heat the ghee over medium-high heat until shimmering.
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2
Add the sliced onions and fry until they are a deep golden brown. Remove half of the onions for garnish later, leaving the rest in the pot.
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3
Add the beef chunks to the pot. Sear the meat for 5-8 minutes until it changes color and develops a slight crust.
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4
Stir in the ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
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5
Add the Kashmiri red chili powder, turmeric, fennel powder, dry ginger powder, and the whole spices. Stir quickly for 1 minute, adding a splash of water if the spices begin to burn.
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6
Pour in 6 to 8 cups of water. Bring the mixture to a rolling boil.
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7
Reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer. For beef shank, this will take 4 to 6 hours until the meat is 'spoon-tender' (falling apart at the touch).
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8
Once the meat is tender, use a ladle to skim off the excess red oil (Tarka/Roghan) from the surface and set it aside in a small bowl. This prevents the flour slurry from dulling the color.
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9
In a separate bowl, whisk the toasted wheat flour with 1 cup of water until completely smooth with no lumps.
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10
Slowly pour the flour slurry into the pot while stirring constantly. The gravy will begin to thicken into a silky consistency.
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11
Cover and simmer for another 15-20 minutes on very low heat to cook out the raw taste of the flour.
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12
Before serving, pour the reserved red oil (Roghan) back over the stew for that iconic vibrant appearance.
💡 Chef's Tips
Use meat with bones and marrow (Nalli) as the marrow provides the characteristic gelatinous richness of a true Nihari. Toasting the flour in a dry skillet until it smells nutty is a pro secret that adds a layer of toasted flavor to the gravy. If you are short on time, a pressure cooker can reduce the meat cooking time to 45-60 minutes, though slow cooking yields a better texture. Always skim the oil before adding the flour slurry; otherwise, the flour will absorb the oil and the dish will look muddy rather than vibrant. Adjust the consistency by adding more boiling water if the gravy becomes too thick after adding the flour.
🍽️ Serving Suggestions
Serve piping hot with fresh, pillowy Roghni Naan or Khameeri Roti to soak up the gravy. Always provide a platter of garnishes (ginger, chilies, cilantro, lemons) so guests can customize their own bowl. A side of chilled lassi or a simple cucumber raita helps balance the warmth of the spices. For a traditional breakfast, pair with a sweet Lassi or a cup of strong Chai. Add a few drops of Kewra water at the very end for an authentic Mughal floral aroma.