Authentic Nihari Recipe – Beef Shank & Atta Flour Stew

Last Updated on 2 months by Neha Deshmukh

Authentic Nihari Recipe – Beef Shank & Atta Flour Stew

Okay, let’s be real. Nihari isn’t just a recipe; it’s an experience. It’s slow-cooked comfort, a hug in a bowl, and a dish that instantly transports me back to family gatherings. I first attempted this when I was craving a taste of home, and honestly, it took a few tries to get it just right! But trust me, the effort is SO worth it. This recipe for authentic Nihari, with tender beef shank and that incredible, rich gravy, is one you’ll make again and again.

Why You’ll Love This Recipe

This Nihari recipe isn’t about shortcuts. It’s about building layers of flavour, patiently coaxing out the best from simple ingredients. You’ll love it because:

• It’s deeply flavorful and incredibly satisfying.
• The beef becomes fall-off-the-bone tender.
• It’s a fantastic dish to make ahead – the flavours actually improve with time!
• It’s a true taste of Indian culinary heritage.

Ingredients

Here’s what you’ll need to create this magic:

• 2 lbs beef shank or stew meat
• 0.5 cup atta flour (whole wheat flour)
• 1 large onion
• 1 tbsp homemade Nihari masala powder
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 6 cups water
• 0.25 cup neutral oil (vegetable, canola, or sunflower)
• 1 black cardamom pod
• 1 mace blade (javitri)

Ingredient Notes

Let’s talk ingredients! A few things will make a big difference:

• Nihari Masala Blend: This is key. You can find pre-made blends, but honestly, making your own allows you to control the spice level and freshness. It typically includes spices like dried ginger powder (sonth), dried red chilies, cumin, coriander, turmeric, black peppercorns, and several others.
• Atta Flour’s Role: Don’t skip the atta flour! It’s what gives Nihari its signature thickness and lovely texture. It’s a traditional ingredient and really makes a difference.
• Regional Variations: Nihari varies across regions. Some prefer a spicier version, while others use different cuts of beef. Lucknowi Nihari, for example, is known for its delicate flavour.
• Black Cardamom & Mace: These aren’t everyday spices, but they add a unique depth of flavour. Black cardamom has a smoky aroma, and mace brings a warm, slightly peppery note.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, slice your onion. Heat the oil in a large, heavy-bottomed pot (Dutch oven is perfect) over medium heat. Brown the sliced onions until they’re deeply caramelized – this takes time, but it’s worth it! Remove about half of the caramelized onions and set them aside for garnish.
2. Now, sear the beef shank in the same pot until lightly browned on all sides. Don’t overcrowd the pot; work in batches if needed.
3. Add the ginger-garlic paste, Nihari masala powder, black cardamom pod, and mace blade to the pot. Bloom the spices for about a minute, stirring constantly, until fragrant. This wakes up all those beautiful flavours.
4. Transfer everything to a slow cooker. Pour in the water, ensuring the beef is submerged. If you don’t have a slow cooker, you can simmer this on the stovetop – just reduce the heat to low and cover the pot. Cook on low for 6-8 hours in the slow cooker (or simmer on the stovetop for 2-3 hours) until the beef is incredibly tender.
5. Time for the atta flour! Mix the atta flour with about 1 cup of the cooled stew liquid to create a smooth slurry. Gradually stir this slurry into the stew.
6. Simmer uncovered for about 5 minutes. You’ll notice a beautiful layer of oil (the ‘tari’) rising to the surface. This is what we want!
7. Finally, garnish generously with the reserved caramelized onions, fresh cilantro, ginger slices, and lemon wedges.

Expert Tips

A few little things that can elevate your Nihari:

• Patience is key: Don’t rush the caramelizing of the onions or the slow cooking process.
• Don’t be afraid to taste and adjust: Add more Nihari masala if you like it spicier.
• Low and slow: The longer it simmers, the more tender the beef will become.
• Skim the scum: During the simmering process, skim off any foam or scum that rises to the surface for a cleaner gravy.

Variations

Let’s get creative!

• Slow Cooker vs. Stovetop: Both work beautifully! The slow cooker is super convenient, but stovetop simmering gives you more control.
• Vegan Adaptation using Jackfruit: My friend, Aisha, swears by using young jackfruit instead of beef. It absorbs the flavours beautifully!
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of atta flour.
• Spice Level Adjustments: Reduce the amount of chili powder in your Nihari masala for a milder flavour.
• Ramadan/Eid Adaptations: Nihari is often made during Ramadan and Eid. Some families add potatoes or boiled eggs to the stew.

Serving Suggestions

Nihari is best served hot with:

• Warm naan or roti (Indian flatbread) – perfect for soaking up that delicious gravy!
• A side of sliced onions, lemon wedges, and fresh cilantro.
• A dollop of yogurt to cool things down if you’ve made it extra spicy.

Storage Instructions

Nihari actually tastes better the next day!

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze: You can also freeze Nihari for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Got questions? I’ve got answers!

• What cut of beef is best for Nihari? Beef shank is traditional, but stew meat or chuck roast also work well. You want a cut that becomes tender with long, slow cooking.
• What is Nihari masala and can I buy it pre-made? It’s a blend of aromatic spices. Yes, you can buy pre-made blends, but homemade is best for flavour control.
• How do I achieve the perfect ‘tari’ (oil layer)? Slow simmering and the atta flour slurry are key. Don’t stir too much towards the end of cooking.
• Can I make Nihari a day ahead? Absolutely! The flavours will meld and deepen overnight.
• What is the purpose of using atta flour in Nihari? It thickens the gravy and gives it a unique, slightly nutty flavour and texture.

Enjoy this labour of love! I hope this Nihari recipe brings as much joy to your table as it does to mine. Let me know in the comments how it turns out!