Nihariنہاری
Video: Cook With Dr Sonia (YouTube)
Nihari is the slow-cooked bone-in beef stew that defined the royal kitchens of Delhi and Lucknow — its name comes from the Arabic nahar, meaning daytime, because it was set on low coals overnight and eaten at dawn. The marrow-rich shanks dissolve into a deeply spiced broth thickened with atta, then ladled into bowls and crowned with fresh ginger, green chili, and crispy fried onions. This recipe follows the classic version made famous by Pakistani home cooks and old-city dhabas alike.
📍 Make it in Plano
This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.
Finding Desi spots near Plano…
Ingredients
- ▪beef shank, bone-in — گوشت1 kg
- ▪ghee — گھی5 tbsp
- ▪yellow onions, thinly sliced — پیاز2 large
- ▪ginger-garlic paste — ادرک لہسن کا پیسٹ2 tbsp
- ▪nihari masala (store-bought or see note)3 tbsp
- ▪Kashmiri red chili powder1 tsp
- ▪whole wheat flour (atta) — آٹا3 tbsp
- ▪fennel seeds (saunf) — سونف1 tsp
- ▪saltto taste
- ▪water4 cups
- For garnish
- ▪fresh ginger, julienned2 tbsp
- ▪green chilies, sliced2
- ▪crispy fried onions (birista)¼ cup
- ▪fresh coriander leaves — ہرا دھنیاsmall handful
- Beef is traditional but goat shank or bone-in lamb shoulder give equally rich results — adjust cook time to 2–3 hours on low simmer. Mutton fans in the diaspora often prefer lamb for its wider availability.
- Nihari masala packets by Shan or National brands are sold at South Asian grocery stores in most diaspora cities and save a lot of time. If unavailable, grind together: 1 stick cinnamon, 4 cloves, 1 black cardamom, ½ tsp mace, ½ tsp nutmeg, and 2 tsp each cumin and coriander — toast lightly first.
- Atta (whole wheat flour) is the traditional thickener and gives nihari its distinctive glossy body. Cornstarch works in a pinch but reduces about ¼ the quantity needed and changes the mouthfeel slightly — the result is still delicious.
Method
- 1Heat 3 tbsp ghee in a heavy-bottomed pot over medium-high. Fry onions until deep golden brown, about 15 minutes — do not rush this step, as it is the flavour base.
- 2Add ginger-garlic paste and cook, stirring, for 2 minutes until raw aroma disappears.
- 3Add nihari masala, Kashmiri chili powder, and fennel seeds; stir 1 minute until fragrant.
- 4Add beef shank pieces and sear on all sides for 5 minutes, coating every piece in the spiced masala.
- 5Pour in water, add salt, and bring to a boil. Cover tightly and simmer on very low heat for 3–4 hours (or pressure-cook on low for 45 minutes), until meat is fall-off-the-bone tender.
- 6Whisk atta with ½ cup cold water into a smooth, lump-free paste. Drizzle slowly into the simmering pot while stirring, to thicken the broth to a velvety consistency.
- 7Stir in remaining 2 tbsp ghee and simmer uncovered for 10 minutes until oil rises and shimmers on the surface.
- 8Ladle into bowls. Crown each serving with julienned ginger, green chilies, fresh coriander, and a spoonful of crispy fried onions. Serve with naan or khamiri roti.
A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.