A slow-cooked beef nihari with tender meat, deep spices, silky gravy, ginger, lemon, and fresh herbs.
Calories
520kcal
Protein
42g
Carbs
18g
Fat
32g
Heat ghee or oil. Fry onions until golden. Add ginger garlic paste and beef. Sear for 5 to 7 minutes until the beef changes color.
Add nihari masala, chili powder, and salt. Stir well so the beef is coated and the spices become fragrant.
Add hot water, cover, and simmer on low heat for 3 to 4 hours until the beef is very tender. Add more hot water if needed.
Mix flour with water into a smooth slurry. Add slowly while stirring. Simmer for 15 to 20 minutes until the gravy becomes silky.
Serve hot with ginger, coriander, green chilies, lemon, and naan.
Beef nihari is slow food at its best. It is rich, comforting, and built around deep spice, tender beef, and a smooth gravy that feels perfect with naan. This recipe keeps the traditional soul while making the process clear for a home kitchen.
The key is patience. Slow cooking gives the beef time to soften and lets the spices release their full warmth into the gravy. A small flour slurry gives the final texture that classic nihari is known for.
Serve warm with raita, salad, naan, or simple rice depending on the dish.
Store leftovers in an airtight container in the refrigerator. Reheat gently on low heat when needed, adding a splash of water, milk, or oil only if the texture needs loosening.
Yes. You can prepare parts of the recipe ahead of time and finish fresh before serving. This helps save time without losing flavor.
Reduce the red chili, green chilies, or spice blend for a milder version. Add more fresh chilies or chili flakes if you prefer stronger heat.
Serve warm with raita, salad, naan, or simple rice depending on the dish.
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