09/16/2026
Deeva’s Beef Nihari 🥘❤️
This recipe came from tasting nihari in kitchens from different places and slowly figuring out what I loved most in each one. Deeply spiced, rich, silky, and best eaten with a piece of warm naan.
🥩 Ingredients
* 700–900 g beef shank, preferably bone-in
* 2 medium onions, finely chopped
* ¼ cup neutral oil
* 1 head garlic, crushed
* 4 tbsp fresh ginger, crushed
* 4–6 cups water
* 4–6 tbsp homemade nihari masala
* 1 tbsp red chilli powder
* 1 tsp turmeric
* 1 tbsp red chilli flakes
* 1 bay leaf
* Salt, to taste
* 4–6 tbsp atta or all-purpose flour, for thickening
🌶️ Homemade Nihari Masala
* 4–5 cloves
* ½ tbsp black peppercorns
* 1-inch cinnamon
* 1 star anise
* 2 tbsp coriander seeds
* 2 tbsp cumin seeds
* 1–2 tbsp fennel seeds
* Seeds from 4–6 green cardamom pods
* 1 tsp nutmeg
* 1 tsp black cardamom powder
Toast the whole spices in a dry pan for ~30 seconds until fragrant. Grind with the nutmeg and black cardamom into a fine powder.
🍲 Method
1. Heat oil in a Dutch oven and cook the onions until deep golden brown. Add the beef shank and sear, then add the garlic and ginger.
2. Add salt, 4–6 tbsp nihari masala, chilli powder, turmeric, chilli flakes and bay leaf. Stir well.
3. Add 4–6 cups water, cover, and simmer on low for 6–8 hours, adding more water if needed. The slow cooking is what gives nihari its rich flavour and fall-apart tender beef.
4. Taste and adjust the salt, masala and chilli. Simmer another 10–15 minutes.
5. Mix 4–6 tbsp atta or flour with room-temperature water until completely smooth. Slowly stir it into the nihari and cook until thick and silky.
6. Serve with fresh green chillies, fried onions, julienned ginger, cilantro, and a squeeze of lime or lemon. And obviously… warm naan. 🤌🏽
From my Dastarkhwan to yours ❤️
