Illustration of beef nihari in a deep red-brown gravy, topped with ginger strips and cilantro.
THE RIZQ FOODSDERA GHAZI KHAN
Recipes

Beef Nihari recipe

Beef shank is slowly braised with warming spices until tender, and the cooking liquid is thickened into a savory gravy.

An original home-cooking guide from our recipe collection; not an orderable restaurant product. Timings are approximate and may vary with your equipment.

Serves: 4Prep: 25 minCook: 240 min

Ingredients

  • 1 kg beef shank, cut into 5 cm pieces
  • 3 tablespoons neutral oil or ghee
  • 1 large onion, thinly sliced
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped fresh ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground fennel
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon red chili powder
  • 1 1/2 teaspoons fine salt, or to taste
  • 1.5 litres hot water, plus more if needed
  • 3 tablespoons whole-wheat flour
  • 4 tablespoons cold water
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon thinly sliced fresh ginger
  • 1 lemon, cut into wedges

Method

  1. Pat the beef dry and combine the coriander, cumin, fennel, cinnamon, cloves, black pepper, turmeric, chili powder, and salt in a small bowl.
  2. Heat oil or ghee in a heavy pot over medium heat; cook the onion for 8–10 minutes until deep golden, stirring so it browns evenly.
  3. Add garlic and chopped ginger and cook for 1 minute, then add the spice mixture and stir for 30 seconds.
  4. Add the beef and turn to coat it in the spiced onion mixture; cook for 6–8 minutes until browned on several sides.
  5. Pour in 1.5 litres hot water and bring to a boil, skimming any foam from the surface.
  6. Cover the pot, reduce heat to maintain a very gentle simmer, and cook for about 3 to 3 1/2 hours, checking every 30 minutes and adding hot water if needed to keep the beef mostly submerged.
  7. Check a large piece: it should yield easily to a fork; continue simmering, covered, in 20-minute intervals if still tough. Remove any loose bones, if present.
  8. Whisk the flour with 4 tablespoons cold water until smooth, stir it into the pot, and simmer uncovered for 10–15 minutes, stirring occasionally, until the gravy lightly coats a spoon.
  9. Taste and adjust salt, then serve hot topped with cilantro and sliced ginger, with lemon wedges alongside.

Kitchen notes

  • Shank needs a long, gentle braise; the stated cooking time is an estimate, so continue until fork-tender.
  • For food safety, refrigerate leftovers promptly in shallow containers and reheat thoroughly.
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