Nihari
An authentic non-vegetarian recipe from Telangana, India
Cook Time
120 mins
Servings
4 servings
Difficulty
HardCategory
Non-VegetarianIngredients
For 4 servings
800g Bone-in beef or mutton shank (nalli)
300g Onions, thinly sliced
40g Ginger-garlic paste
60ml Ghee
30g Whole wheat flour (atta)
20g Nihari masala powder
8g Red chilli powder
3g Turmeric powder
8g Coriander powder
5g Fennel seeds (saunf)
3piece Bay leaves
2piece Black cardamom
1piece Cinnamon stick
10g Salt
20g Fresh ginger, julienned
25g Fresh coriander leaves
4piece Lemon wedges
1200ml Water
18 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Heat ghee in a large heavy-bottomed pot or pressure cooker over medium-high heat. Add the thinly sliced onions and fry, stirring frequently, for 15–18 minutes until they turn deep golden brown and crispy. Remove half the fried onions and set aside for garnish.
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To the remaining onions in the pot, add ginger-garlic paste and sauté for 3 minutes until the raw smell disappears.
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Add the bone-in meat pieces and sear on high heat for 5–6 minutes, turning to brown all sides. This step builds the deep flavour base of the nihari.
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Add turmeric powder, red chilli powder, coriander powder, and nihari masala. Stir well to coat the meat. Cook for 3 minutes until the spices are fragrant.
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Add bay leaves, black cardamom, cinnamon stick, and fennel seeds. Pour in 1200 ml water and bring to a vigorous boil.
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Season with salt, reduce heat to low, cover tightly, and simmer for 60–75 minutes (or pressure cook for 25–30 minutes) until the meat is very tender and falling off the bone.
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Mix the whole wheat flour with 60 ml cold water to make a smooth slurry. Slowly pour this into the simmering nihari while stirring continuously to thicken the gravy. This is the traditional thickening method.
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Continue to simmer uncovered for 10–15 minutes, stirring occasionally, until the gravy reaches a rich, velvety consistency that coats the back of a spoon.
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Taste and adjust salt and spice levels. The nihari should have a deep, complex flavour with a silky, thick gravy.
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Ladle into bowls and garnish with the reserved crispy fried onions, julienned fresh ginger, and chopped coriander leaves. Serve with lemon wedges and fresh naan or sheermal.
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Chef's Tips
Nihari is traditionally a slow-cooked overnight dish — the longer it simmers, the richer and more complex the flavour becomes. If time allows, cook it on the lowest heat for 3–4 hours.
The wheat flour slurry is the authentic thickener; do not use cornstarch as it changes the texture and flavour of the gravy.
Bone-in shank is essential — the marrow from the bones melts into the gravy, giving nihari its characteristic richness and body.
Nihari tastes significantly better the next day as the flavours deepen overnight; reheat gently and add a splash of water if needed.
About This Dish
Nihari is a traditional non-vegetarian dish from Telangana, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Nihari is traditionally a slow-cooked overnight dish — the longer it simmers, the richer and more complex the flavour becomes. If time allows, cook it on the lowest heat for 3–4 hours. - The wheat flour slurry is the authentic thickener; do not use cornstarch as it changes the texture and flavour of the gravy. - Bone-in shank is essential — the marrow from the bones melts into the gravy, giving nihari its characteristic richness and body. - Nihari tastes significantly better the next day as the flavours deepen overnight; reheat gently and add a splash of water if needed.
Category
Non-Vegetarian
Cook Time
120 mins
Servings
4 servings
Difficulty
Hard