Classic Beef Nihari Recipe

Classic Beef Nihari is a traditional slow-cooked stew that originates from the Mughal cuisine. This dish is known for its rich and hearty flavors, made with tender beef and aromatic spices.

Ingredients for Classic Beef Nihari

1 kg beef shank
1 cup oil or ghee
2 large onions, sliced
2 tbsp ginger-garlic paste
2 tbsp Nihari spice mix
1 tbsp red chili powder
1 tsp turmeric powder
1/2 cup wheat flour (atta), roasted
6 cups water
Salt to taste
Fresh coriander leaves, chopped (for garnish)
Lemon wedges (for serving)
Ginger slices (for garnish)
Green chilies, chopped (for garnish)

Instructions for Making Classic Beef Nihari

Preparation: Heat oil or ghee in a large pot. Fry the onions until golden brown, then add ginger-garlic paste and sauté for a few minutes.
Cooking the Beef: Add beef shank pieces and cook until they are browned on all sides. Add Nihari spice mix, red chili powder, turmeric powder, and salt. Stir well to coat the meat with spices.
Slow Cooking: Add water and bring to a boil. Reduce heat to low, cover, and simmer for 4-6 hours until the beef is tender and the flavors are well blended.
Thickening the Gravy: Mix roasted wheat flour with a little water to make a smooth paste. Gradually add this paste to the Nihari, stirring continuously to avoid lumps. Cook for another 20-30 minutes until the gravy thickens.
Serving: Garnish with fresh coriander leaves, ginger slices, and green chilies. Serve hot with lemon wedges and naan or paratha.

Tips for Success

Slow Cooking: Slow cooking is key to achieving the tender texture and rich flavor of Nihari.
Spices: Use a good quality Nihari spice mix for authentic taste.
Thickening: Make sure to roast the wheat flour before adding it to the stew to avoid a raw taste.

Savor the rich and hearty flavors of Classic Beef Nihari, a dish that brings the essence of Mughal cuisine to your table.