Nihari is a slow-cooked Hyderabadi beef stew built on bone marrow, beef shank, and aromatic spice paste, thickened with wheat flour into a rich gravy. Its defining trait is the depth from extended simmering and the silky, luxurious mouthfeel from the bones.
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In a large pot and fry sliced onions on low until lightly golden.
Add beef and bones. Fry beef on medium-high heat for 2-3 until color changes and it is slightly golden. Now add all the ingredients in the spice list and stir further for 1 minute.
Now, add 4 cups of water that is enough to cover the beef completely. Bring it to boil then reduce heat to slow and cook for 4 hours or overnight (on very low heat). Make sure the lid is tightly closed. (If using instant pot or pressure cooker, cook time will be 45 minutes.)
Once the meat is tender, remove the bones. Carefully extract the bone marrow from hot bones and aside in bowl. (If using bones with marrow)
Make flour slurry by mixing flour with cold water until smooth. Add flour slurry and whipped yogurt to the beef stew.
Adjust water as needed and bring it to boil. Keep stirring so the flour slurry doesn't form lumps. Once the nihari starts boiling. Reduce heat and let it simmer slowly for 15 minutes until a thick layer of oil rises naturally.
Now add extrated bone marrow to nihari (if using) and serve hot Nihari with garnish and lemon wedges. Fill extra garnish in a plate and serve along nihari.
Cool nihari completely and refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding water if the gravy has thickened. Do not microwave, as reheating can separate the gravy.
Beef shank is ideal because it has connective tissue and bone marrow that break down during slow cooking, enriching the gravy. Avoid lean cuts.
Nihari masala is essential to authentic flavor. If unavailable, substitute with a blend of coriander, cumin, cinnamon, cloves, and bay leaves, but the result will differ.
The gravy should coat a spoon. Adjust thickness by simmering longer (thicker) or adding water (thinner). The wheat flour slurry controls consistency.
Refrigerate up to 4 days in an airtight container. Reheat gently on the stovetop, adding a splash of water if the gravy has thickened.
Yes. Nihari tastes better the next day as flavors deepen. Cool completely, refrigerate overnight, then reheat before serving.
