Nihari

Dive into the world of rich and aromatic flavors with Nihari, a traditional slow-cooked stew that’s a hallmark of South Asian cuisine. This exquisite dish features succulent beef shank simmered for hours in a luscious gravy infused with a blend of warming spices like cinnamon, fennel, and star anise. The addition of golden sautéed onions, ginger-garlic paste, and wheat flour creates a velvety texture that’s perfect for soaking up with freshly baked naan or steamed rice. Garnished with fresh coriander, julienned ginger, and a squeeze of lemon, Nihari is a deeply satisfying dish ideal for special occasions or comfort meals. With its bold flavors, rich aroma, and tender meat, this recipe is a must-try for anyone who loves hearty, spice-infused stews.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 1000 grams beef shank, cut into cubes
• 100 grams clarified butter (ghee)
• 2 large onions, thinly sliced
• 2 tablespoons ginger-garlic paste
• 2 tablespoons wheat flour
• 1500 milliliters water
• 2 teaspoons salt
• 1 teaspoon red chili powder
• 0.5 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 piece star anise
• 1 inch cinnamon stick
• 2 bay leaves
• 4 green cardamom pods
• 1 teaspoon black peppercorns
• 2 tablespoons fresh coriander leaves, chopped
• 1 tablespoon fresh ginger, julienned
• 1 lemon, wedged

Directions

Step 1

In a heavy-bottomed pot or Dutch oven, heat the ghee over medium heat.

Step 2

Add the sliced onions and sauté until they turn golden brown.

Step 3

Add the ginger-garlic paste and fry for another 2-3 minutes until the raw smell disappears.

Step 4

Add the beef shank cubes to the pot and cook until they are browned on all sides.

Step 5

In a small bowl, mix the wheat flour with a little water to make a smooth slurry and set aside.

Step 6

Add red chili powder, turmeric powder, and coriander powder to the beef, stirring well to coat the meat.

Step 7

Pour in the water and bring to a boil. Reduce heat to low, cover the pot, and let it simmer for 3-4 hours, stirring occasionally.

Step 8

In a spice grinder, combine fennel seeds, cumin seeds, star anise, cinnamon stick, bay leaves, cardamom pods, and black peppercorns, grinding to a fine powder.

Step 9

Add the ground spice mixture to the pot, along with salt, stirring well to combine.

Step 10

Gradually add the wheat flour slurry to the pot, stirring constantly to prevent lumps, until the nihari thickens to your liking.

Step 11

Cover and simmer for an additional 10-15 minutes to let the flavors meld.

Step 12

Serve hot, garnished with fresh coriander leaves, julienned ginger, and lemon wedges. Accompany with naan or steamed rice.

Nutrition Facts

Serving size	3049.7 grams (3049.7g)

Amount per serving	% Daily Value*
Calories	3726

Total Fat 284.10g	364%
Saturated Fat 132.30g	662%
Polyunsaturated Fat 0.00g
Cholesterol 1056mg	352%
Sodium 5518mg	240%
Total Carbohydrate 71.00g	26%
Dietary Fiber 15.30g	55%
Total Sugars 15.00g
Protein 230.20g	460%

Vitamin D 0IU	0%
Calcium 463mg	36%
Iron 36mg	198%
Potassium 3762mg	80%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.0%

Protein: 24.5%

Carbs: 7.5%