How to Make Beef Nihari - Easy Homemade Recipe

 Beef Nihari is a rich, slow-cooked stew made with tender beef shank, flavored with aromatic spices, and thickened with wheat or gram flour. It is traditionally enjoyed with naan or paratha and garnished with fried onions, ginger, green chilies, and lemon juice.

Ingredients:

For Nihari Masala (Homemade Spice Mix )

• 2 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon fennel seeds
• 1 tablespoon black peppercorns
• 1 tablespoon cloves
• 2 black cardamoms
• 4 green cardamoms
• 2-inch cinnamon stick
• 1 star anise (optional)
• half tablespoon nutmeg (grated)
• half tablespoon mace (javitri)
• 1 tablespoon salt
• 1 tablespoon Kashmiri red chili powder
• 1 tablespoon turmeric powder
• 1 tablespoon dry ginger powder (optional)

For Nihari Stew

• 1 kg beef shank (nihari cut )
• half cup ghee or oil
• 2 medium onions (finely sliced )
• 2 tablespoon ginger-garlic paste
• 1 tablespoon Kashmiri red chili powder
• 1 tablespoon turmeric powder
• 2 tablespoon nihari masala (homemade or store-bought )
• 6 cups water (or beef stock )
• 1/4 cup wheat flour (atta) or gram flour (besan), mixed with half cup water
• 1 tablespoon salt (or to taste )

For Garnishing

• 2-inch ginger (julienned)
• 2 green chilies (chopped)
• 1/4 cup fresh coriander leaves (chopped)
• 1 lemon (cut into wedges )
• half cup fried onions

Instructions:

Step 1: Prepare the Nihari Masala

In a dry pan, lightly toast coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cardamom, cinnamon, and star anise for 1-2 minutes until fragrant. Let the spices cool, then grind them into a fine powder using a spice grinder. Mix in nutmeg, mace, salt, red chili powder, turmeric, and dry ginger powder. Store in an airtight jar.

Step 2: Cooking the Nihari

In a heavy-bottomed pot or pressure cooker, heat half a cup of ghee or oil. Add sliced onions and fry until golden brown. Remove half for garnishing. Add ginger-garlic paste and sauté for a minute. Add beef shank pieces and sear until brown on all sides (5-7 minutes ). Add red chili powder, turmeric, and nihari masala. Cook for 2-3 minutes. Pour in 6 cups of water (or beef stock ) and bring to a boil. Cover and simmer on low heat for 4-5 hours (or pressure cook for 1.5 hours ) until the beef is tender and the marrow releases into the gravy.

Step 3: Thickening the Gravy

In a small bowl, mix 1/4 cup wheat flour (atta) with half a cup of water to make a smooth paste. Slowly add this mixture to the nihari while stirring continuously to prevent lumps. Simmer for another 30 minutes, stirring occasionally until the gravy thickens.

Step 4: Final touch & Garnishing

• Add the fried onions back into the nihari.
• Garnish with julienned ginger, chopped green chilies, coriander, and lemon juice.
• Serve hot with naan, paratha, or sheermal.