Nihari
Nihari is a slow-cooked stew featuring tender beef or lamb and a rich, aromatic gravy. This recipe delivers a deeply flavorful and comforting dish perfect for a special meal, traditionally enjoyed with naan or rice. Its complex spice profile develops beautifully over a long simmering time.
An original recipe by Forkin
- Total time
- 4 hr 25 min
- Serves
- 6
- Difficulty
- Hard
- Per serving
- 629 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1,000 gbeef shank, cut into large pieces
- 0.5 cupghee
- 1 pcsyellow onion, sliced
- 2 tbspginger garlic paste
- 4 tbspnihari masala
- 1.5 tspsalt
- 8 cupwater
- 0.25 cupwhole wheat flour
flour slurry
- 0.5 cupwater
garnish
- 2 tbspfresh ginger, julienned
- 2 pcsgreen chile, sliced
- 0.25 cupfresh cilantro, chopped
- 1 pcslime, cut into wedges
Equipment
large pot · dutch oven · cutting board · knife · whisk
The method
Step by step
- 1
Heat the ghee in a large heavy-bottomed pot or Dutch oven over medium-high heat.
About 2 min
- 2
Add the sliced yellow onion and sauté until golden brown, about 8-10 minutes.
About 9 min
- 3
Stir in the ginger garlic paste and cook for 1 minute until fragrant.
About 1 min
- 4
Add the beef shank pieces, nihari masala, and salt. Sear the meat on all sides for about 5-7 minutes.
About 6 min
- 5
Pour in the water, bring the mixture to a boil, then reduce the heat to low.
About 5 min
- 6
Cover the pot and simmer for 3-4 hours, or until the beef is extremely tender and falls apart easily. Stir occasionally to prevent sticking.
About 3 hr 30 min
Cook’s note: If using a pressure cooker, cook for 45-60 minutes on high pressure.
- 7
While the nihari simmers, prepare the flour slurry: whisk together the whole wheat flour and the flour slurry water in a small bowl until smooth and lump-free.
About 2 min
Cook’s note: Ensure there are no lumps to avoid a grainy gravy.
- 8
Once the beef is tender, gradually add the flour slurry to the nihari, stirring constantly to avoid lumps. Continue to cook for another 15-20 minutes, or until the gravy has thickened to your desired consistency.
About 20 min
Cook’s note: The gravy should be thick enough to coat the back of a spoon.
- 9
Taste and adjust seasoning if needed.
About 1 min
- 10
Ladle the nihari into serving bowls and garnish with julienned fresh ginger, sliced green chiles, chopped fresh cilantro, and lime wedges.
About 3 min
Per serving
Nutrition
- Calories
- 628.6kcal
- Protein
- 37.7g
- Carbs
- 7.4g
- Fat
- 50.2g
- Fibre
- 1.3g
- Sugar
- 1.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover nihari in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if needed to adjust consistency, or in the microwave until heated through.
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