Nihari Recipe

Slow-cooked until the beef falls apart into a silky, spiced gravy, nihari is the legendary desi stew — rich, warming and worth every hour it spends on the stove.

Prep time

20 mins

Cook time

180 mins

Total time

200 mins

Servings

4 servings

Calories

680

Ingredients

• 1 kg beef shank or stewing beef, bone-in
• 2 onions, thinly sliced
• 2 tbsp ginger-garlic paste
• 3 tbsp nihari masala or garam masala
• 1 tsp turmeric
• 1 tsp red chilli powder
• 1/2 tsp nutmeg
• 4 tbsp oil or ghee
• 2 tbsp wheat flour, mixed with water
• 1.5 litres water
• Ginger juliennes, lemon and green chillies, to garnish
• Salt, to taste
• Naan, to serve

Instructions

1. Brown the onions in oil until deep golden, then add the ginger-garlic paste and fry 2 minutes.
2. Add the beef and brown lightly, then stir in the spices and salt.
3. Pour in the water, bring to a boil, then cover and simmer on the lowest heat for 2.5 hours.
4. Stir in the flour slurry and simmer 20 minutes more until the gravy thickens and turns glossy.
5. Skim excess oil from the surface if you like, keeping a little for richness.
6. Serve with ginger, lemon, chillies and hot naan for scooping.

Pro tips

• Low, slow cooking is non-negotiable; rushing nihari gives tough meat and thin gravy.
• Bone-in shank gives the gravy its body and silkiness.
• The flour slurry should be lump-free; whisk it smooth before adding.
• It tastes even better the next day, so make it ahead when you can.

Frequently asked questions