📝 About This Recipe
Originating from the royal kitchens of 18th-century Lucknow and later perfected in Old Delhi, Nihari is the undisputed king of South Asian breakfasts. This soul-warming stew features beef shanks simmered overnight until the marrow dissolves into a rich, velvety gravy infused with a complex blend of aromatic spices. Its hallmark is the 'Tari'—a shimmering layer of spiced oil—and a texture so tender the meat falls apart at the mere suggestion of a fork.
🥗 Ingredients
The Meat & Aromatics
- 1.5 kg Beef Shank (Bong) (cut into large 3-inch chunks; bone-in is essential for the marrow)
- 1 cup Ghee (Clarified Butter) (high-quality cow ghee for authentic flavor)
- 3 tablespoons Ginger-Garlic Paste (freshly ground for best results)
- 2 large Onion (very thinly sliced)
The Nihari Spice Blend (Potli Masala)
- 2 tablespoons Kashmiri Red Chili Powder (for deep red color without excessive heat)
- 1/2 teaspoon Turmeric Powder
- 2 tablespoons Fennel Seeds (finely powdered)
- 1 tablespoon Dry Ginger Powder (Sonth) (essential for the signature Nihari zing)
- 1 teaspoon Garam Masala (high quality)
- 3-4 pieces Pipli (Long Pepper) (ground into powder; the secret ingredient)
- 2 teaspoons Salt (adjust to taste)
The Thickener & Finish
- 1/2 cup Atta (Whole Wheat Flour) (sifted)
- 8-10 cups Water (as needed for slow simmering)
For Garnish
- 2 inch piece Fresh Ginger (cut into fine julienne strips)
- 1/2 cup Fresh Cilantro (finely chopped)
- 4-5 pieces Green Chilies (sliced)
- 2 whole Lemon (cut into wedges)
👨🍳 Instructions
-
1
In a heavy-bottomed stockpot or a traditional copper 'Deg', heat the ghee over medium-high heat until shimmering.
-
2
Add the sliced onions and fry until they are a deep golden brown. Do not let them burn, as this will bitter the stew.
-
3
Add the beef shank pieces and the marrow bones. Sear the meat for 5-7 minutes until the exterior is browned and the juices are locked in.
-
4
Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw aroma disappears.
-
5
Add the Kashmiri red chili powder, turmeric, salt, fennel powder, dry ginger powder, and ground Pipli. Stir quickly for 1 minute, adding a splash of water if the spices begin to stick.
-
6
Pour in 8 cups of water. Bring to a rolling boil, then reduce the heat to the lowest possible setting.
-
7
Cover with a tight-fitting lid (you can seal the edges with a simple flour-water dough for a 'Dum' effect). Let it simmer for 6 to 8 hours. The meat should be 'spoon-tender'—falling apart with no resistance.
-
8
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 prevents the flour from absorbing the beautiful red fat.
-
9
In a separate dry pan, lightly toast the Atta (whole wheat flour) for 2-3 minutes until it smells nutty but hasn't changed color significantly.
-
10
Whisk the toasted flour with 1 cup of cold water to create a smooth, lump-free slurry.
-
11
Slowly 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.
-
12
Simmer for another 15-20 minutes on low heat to cook out the raw flour taste and reach your desired consistency.
-
13
Just before serving, stir in the garam masala. Taste and adjust salt if necessary.
-
14
To serve, ladle the Nihari into deep bowls. Drizzle the reserved Tari (spiced oil) back over the top.
-
15
Generously top with julienned ginger, chopped cilantro, sliced green chilies, and a heavy squeeze of fresh lemon juice.
💡 Chef's Tips
Use beef shank (Bong) specifically; the high collagen content is what gives the gravy its signature sticky, velvety texture. If you are short on time, a pressure cooker can do this in 45-60 minutes, but the depth of flavor from slow-cooking is incomparable. Always toast your flour before adding it; this prevents the 'raw flour' taste and adds a subtle nuttiness to the stew. Don't skip the Pipli (long pepper); it provides the unique, numbing heat and woody aroma that defines an authentic Nihari. Nihari always tastes better the next day as the spices have more time to mature and permeate the meat.
🍽️ Serving Suggestions
Serve hot with freshly baked Khameeri Roti or thick Sheermal (slightly sweet saffron bread). Pair with a side of crisp, cold sliced cucumbers and radishes to cut through the richness of the beef. Traditionalists enjoy Nihari with a glass of sweet or salty Lassi to balance the spices. For a royal touch, serve alongside a portion of Nalli (extra bone marrow) scooped directly into the gravy. Finish the meal with a cup of hot Kashmiri Chai or Sulaimani tea.