Beef Nihari

Beef nihari is the king of Desi slow-cooked dishes — fall-apart tender beef shank braised overnight-style in a rich, silky gravy with wheat-thickened body. This recipe brings Old Delhi flavor to your kitchen.

Prep time

20 mins

Cook time

2 hours 30 mins

Total time

2 hours 50 mins

Servings

6 servings

Calories

620

Ingredients

• 1 kg (2.2 lb) beef shank, cut into large pieces
• 1 cup oil or ghee
• 3 large onions, thinly sliced
• 2 tablespoons ginger-garlic paste
• 3 tablespoons nihari masala (store-bought or homemade)
• 1 tablespoon red chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 2 teaspoons salt, plus more to taste
• 6 cups water, plus more as needed
• 1/4 cup whole wheat flour (atta) mixed with 1 cup water into a smooth slurry
• 1-inch ginger, julienned, for garnish
• 4 green chilies, slit, for garnish
• 1/2 cup fresh cilantro, chopped
• 2 tablespoons lemon juice
• Naan or sheermal, to serve

Instructions

1. Heat the oil in a heavy, deep pot over medium-high heat. Fry the sliced onions until deep golden brown, about 10 minutes. Remove half for garnish and leave the rest in the pot.
2. Add the ginger-garlic paste to the onions and cook 2 minutes until fragrant.
3. Add the beef shank pieces and sear on high heat for 8 to 10 minutes, turning, until browned on all sides.
4. Stir in the nihari masala, chili powder, turmeric and salt. Cook 3 minutes, stirring, until the spices coat the meat and darken slightly.
5. Pour in 6 cups of water and bring to a boil. Reduce to the lowest simmer, cover, and cook for 2 to 2.5 hours, until the beef is completely tender and nearly falling off the bone. Check occasionally and top up water so the meat stays submerged.
6. Whisk the atta slurry smooth and drizzle it into the pot while stirring constantly. Simmer 15 to 20 minutes more, stirring often, until the gravy thickens to a silky, coating consistency.
7. Stir in the lemon juice. Taste and adjust salt and chili.
8. Serve in deep bowls topped with the reserved crispy onions, julienned ginger, green chilies and cilantro, with hot naan for scooping.

Pro tips

• Low and slow is the whole secret — rushing nihari gives tough meat and thin gravy.
• Fry the onions deeply golden, not just soft; their caramelization builds the gravy's color and sweetness.
• Add the atta slurry gradually while stirring to avoid lumps — a smooth gravy is the hallmark of good nihari.
• Nihari improves overnight, so it is an ideal make-ahead dish for gatherings.

Frequently asked questions