Nihari is a slow-cooked beef shank stew from the Indian subcontinent featuring fall-apart tender meat in a silky, aromatic spiced gravy made from toasted whole spices like coriander, fennel, and cardamom.
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Roast whole spices in a preheated cast iron skillet until fragrant. Allow the spices to cool and grind into fine powder.
Heat oil in a large cooking pot at medium high. Add sliced onions, sauté until golden brown and set it aside.
Rinse the shank meat pieces and pat dry using paper towels. Then rinse the bones and set it aside.
In the same oil, sear the meat shanks at high heat and on all sides. Add ginger, garlic and stir couple minutes until the raw flavor disappears.
Next add paprika, chili powder, turmeric, salt, nihari spice blends, bay leaves and stir. Add the fried onions back to the pot. Pour 6 cups of water, add bones and bring it to a boil. Lower the heat and let it simmer for 2 to 3 hours. Add more water as needed.
When the meat is about 80 percent done, take 1 cup of the cooking liquid into a small bowl and let it cool. In another small bowl take whole wheat flour (atta), whisk in the cooled cooking liquid gradually to make a smooth and thin paste.
Add the paste back to the stew slowly while stirring it quickly to prevent lump formation. (Tip: Like making a thin custard or thickening a soup)
Let the nihari simmer for about 45 minutes until the meat is fall-apart tender (breaks easily with a wooden spoon) and the oil gradually trickles to the surface. The gravy should be thick but of pouring consistency. Discard the bones and bay leaves.
Add a bit more flour or liquid to adjust the consistency as needed. Nihari will thicken as it will cool, so turn off the heat when it reaches about 80 percent of desired thickness. Spoon off excess oil from the top and save it for later.
Serve the beef stew hot, topped with julienned ginger, chopped cilantro and a drizzle of stew oil saved earlier. On the side, serve sliced green chilies and lemon wedges to use as per preference. Enjoy nihari with naan.
Store in an airtight container for up to 4 days; reheat gently on the stovetop or microwave. Freezes well for up to 3 months.
slow cooker (optional; stovetop braising works equally well)
Yes. This recipe includes slow-cooker instructions for hands-off cooking.
Traditional stovetop cooking takes 2–3 hours until beef shanks are completely tender. Slow cooker: 6–8 hours on low.
Yes. The recipe includes tips to reduce fat and calories while maintaining authentic flavor.
Beef shanks are traditional; their collagen breaks down into silky gelatin. Avoid lean cuts; they won't become tender.
Regular cumin works in a pinch, though black cumin adds deeper earthiness unique to nihari.
