Nihari is a deeply flavored Muslim Indian beef stew simmered for hours with yogurt, garam masala, and chickpea flour until the meat is tender and the sauce is rich and velvety. This version uses beef short ribs and adapts the traditional recipe from Delhi's Hazrat Nizamuddin Basti.
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Season beef with salt; set aside. Grind split peas into a powder using a spice grinder, set aside. Melt ghee in an 8-qt. saucepan over medium heat. Cook onion until caramelized, 12–14 minutes. Using a slotted spoon, transfer onion to a blender. Add garlic, tomatoes, and 1 cup water; purée until smooth and set aside.
Return pan to medium-high heat. Cook beef, turning as needed, until browned, 4–6 minutes. Add reserved split pea powder and onion mixture, the yogurt, besan mixture, garam masala, and chile powder; boil. Reduce heat to medium-low; cook, covered, until beef is very tender, 3–3 1⁄2 hours. Using tongs, transfer beef to a cutting board and let cool slightly; discard bones, shred beef, and return to pan. Serve with naan bread on the side, if you like.
Refrigerate nihari in an airtight container for up to 4 days, or freeze for up to 3 months; reheat gently on the stovetop with a splash of water if the sauce has thickened too much.
Yes. Beef shanks or brisket work well as substitutes; they'll break down similarly over the long cooking time and yield comparable tenderness and richness.
Chana dal are roasted yellow split peas that add body and mild sweetness. If unavailable, you can omit it or substitute roasted moong dal or a small handful of red lentils.
Nihari requires 3–4 hours of slow cooking until the meat is completely tender and the sauce has thickened and melded. Low, steady heat is essential.
Yes. Nihari tastes even better the next day as flavors deepen. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months; reheat gently on the stovetop, adding water if the sauce has thickened too much.
No. Traditional nihari contains ghee and yogurt. For a dairy-free version, substitute ghee with neutral oil and yogurt with coconut milk, though flavor will differ.
