Nihari
Indulge in the rich, aromatic flavors of **Nihari**, a traditional South Asian stew that's perfect for your next hearty meal. This slow-cooked delicacy combines tender, melt-in-your-mouth beef shanks with a luxurious gravy infused with an intricate blend of warming spices like cinnamon, fennel, star anise, and cardamom. Each spoonful bursts with robust layers of flavor, thanks to the unique spice mix and a luscious texture achieved with a touch of wheat flour. Simmered gently for hours, this dish is a testament to patience and culinary craftsmanship, delivering the ultimate comfort food experience. Serve piping hot, garnished with fresh coriander, julienned ginger, and a squeeze of lemon, alongside naan or steamed rice for an unforgettable mealtime centerpiece. Perfect for special gatherings or indulgent weekends, Nihari is a must-try for lovers of authentic and flavorful cuisine.
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Recipe Information
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
Instructions
In a heavy-bottomed pot or Dutch oven, heat the ghee over medium heat.
Add the sliced onions and sauté until they turn golden brown.
Add the ginger-garlic paste and fry for another 2-3 minutes until the raw smell disappears.
Add the beef shank cubes to the pot and cook until they are browned on all sides.
In a small bowl, mix the wheat flour with a little water to make a smooth slurry and set aside.
Add red chili powder, turmeric powder, and coriander powder to the beef, stirring well to coat the meat.
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.
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.
Add the ground spice mixture to the pot, along with salt, stirring well to combine.
Gradually add the wheat flour slurry to the pot, stirring constantly to prevent lumps, until the nihari thickens to your liking.
Cover and simmer for an additional 10-15 minutes to let the flavors meld.
Serve hot, garnished with fresh coriander leaves, julienned ginger, and lemon wedges. Accompany with naan or steamed rice.
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 779 mg | 34% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.5 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 632 mg | 13% | |
*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.
