Nihari (Beef Nihari)
Ingredients
- 600 grams beef shank or bone-in pieces
- 3 tbsp ghee or oil
- 2 medium onions thinly sliced
- 2 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1½ tsp red chilli powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- 1 tbsp nihari masala optional but recommended
- 5 cups water or beef stock
- Salt to taste
For Slurry (optional for thicker gravy):
- 2 tbsp wheat flour
- 1/2 cup water
For Garnish:
- fresh ginger juliennes
- green chillies, sliced
- fresh coriander leaves
- lemon wedges
Instructions
Brown the Onions:
- Heat ghee in a heavy pot. Add sliced onions and cook until deep golden brown. This creates the rich base flavour of the Nihari.
Add Aromatics:
- Add ginger-garlic paste and sauté for 1–2 minutes until the raw smell disappears.
Add Spices:
- Mix in turmeric, red chilli powder, coriander powder, cumin powder, and Nihari masala.
- Cook briefly to release the aroma.
Cook the Beef:
- Add the beef pieces and sauté on high heat for 5–7 minutes until the meat is well coated with spices.
Slow Simmer:
- Pour in water or beef stock.
- Bring to a boil, then cover and cook on low heat for about 2 hours until the meat becomes very tender and the gravy develops deep flavour.
Thicken the Gravy:
- Mix wheat flour with water to make a smooth slurry.
- Slowly add it to the curry while stirring. Cook for 5–7 minutes until the gravy becomes slightly thick and silky.
Final Finish:
- Sprinkle garam masala and simmer for another 3–4 minutes.
Garnish & Serve:
- Top with ginger juliennes, green chillies, coriander leaves, and lemon juice before serving.
Notes
Pro Tips:
✔ Slow cooking is the secret to authentic Nihari flavour. The longer it simmers, the richer it becomes.
✔ Use bone-in beef shank for the best taste and natural gelatine in the gravy.
✔ Cooking in ghee gives a traditional Mughlai aroma.
✔ If available, cook overnight on very low heat for restaurant-style Nihari.
✔ Always serve very hot with fresh garnish.
