Beef Nihari is a deeply comforting stew traditionally slow-cooked overnight, allowing time for the beef to soften fully and the spices to develop their signature warmth. It is often enjoyed as a special breakfast or relaxed family meal.
This version is designed for modern home kitchens, using a slow, gentle cooking process that requires minimal effort once started. The result is tender beef in a thick, glossy gravy that improves with time and resting.
Recipe Information
Prep time: 30 minutes
Cooking time: 8–10 hours (overnight)
Total time: Approximately 9–11 hours
Serves: 4–5
Difficulty level: Medium
Ingredients
For the beef base
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1.2 kg beef shank or stewing beef, bone-in preferred
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4 tablespoons vegetable oil or ghee
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1 large onion, thinly sliced
Spice mixture
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2 tablespoons ginger paste
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2 tablespoons garlic paste
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2 teaspoons Kashmiri red chilli powder
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1 teaspoon turmeric powder
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2 teaspoons ground coriander
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1½ teaspoons ground cumin
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1 teaspoon garam masala
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Salt to taste
Whole spices
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2 bay leaves
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4 cloves
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2 green cardamom pods
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1 small cinnamon stick
For thickening
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2 tablespoons whole wheat flour (atta)
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3 tablespoons water
Liquids
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1.5 litres water
Optional garnish
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Fresh ginger, cut into fine matchsticks
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Fresh coriander, finely chopped
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Lemon wedges
Step-by-Step Method
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Prepare the flavour base
Heat the oil or ghee in a large heavy-bottomed pan over medium heat. Add the sliced onion and cook slowly until deep golden brown. This stage builds the foundation of the Nihari flavour.
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Cook the aromatics
Add the ginger and garlic paste. Stir continuously for 2–3 minutes until fragrant and well blended with the onions.
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Bloom the spices
Lower the heat and add chilli powder, turmeric, coriander, cumin, garam masala, and salt. Stir gently for 1–2 minutes, adding a splash of water if needed to prevent burning.
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Add and seal the beef
Add the beef pieces and stir well so they are fully coated in the spice mixture. Cook uncovered for 8–10 minutes until the beef releases moisture and begins to deepen in colour.
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Add whole spices and liquid
Add bay leaves, cloves, cardamom, and cinnamon. Pour in the water and bring the mixture to a gentle boil.
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Transfer for overnight cooking
Reduce the heat and simmer for 10 minutes, then transfer everything to a slow cooker. Cover and cook on low for 8–10 hours, allowing the beef to become extremely tender.
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Prepare the thickener
Mix the whole wheat flour with water to form a smooth slurry.
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Finish the Nihari
During the final 45 minutes of cooking, stir the slurry into the Nihari. Leave uncovered for the last 20 minutes if a thicker gravy is preferred.
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Rest before serving
Turn off the heat and allow the Nihari to rest for at least 15 minutes before serving to let the flavours settle.
Cooking Tips
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Slow cooking on low heat prevents the beef from tightening.
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Browning onions properly is essential for depth and colour.
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Stir occasionally to prevent sticking, especially after thickening.
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Nihari tastes even better after resting or reheating the next day.
Variations
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Stovetop only: Simmer on the lowest heat for 6–7 hours, stirring occasionally.
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Pressure cooker: Cook for 45 minutes on low pressure, then simmer uncovered to thicken.
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Milder version: Reduce chilli powder slightly and add extra ginger garnish.
Serving Suggestions
Serve hot with naan, plain roti, or steamed basmati rice. Nihari is traditionally enjoyed in the morning but works equally well as a comforting dinner.
Storage and Reheating
Fridge: Store in an airtight container for up to 3 days.
Freezing: Suitable for freezing for up to 2 months.
Reheating: Reheat slowly on the hob, adding a little water if needed.
