Authentic Nihari Recipe- Beef Stew with Anardana & Spices

Last Updated on 2 months by Neha Deshmukh

Authentic Nihari Recipe – Beef Stew with Anardana & Spices

Introduction

Oh, Nihari. Just the name conjures up images of slow-cooked, melt-in-your-mouth beef, rich gravy, and the warm, comforting feeling of a truly special meal. I first tried Nihari at a small roadside dhaba during a trip to Delhi, and I was instantly hooked! It’s a dish steeped in history – legend has it Nihari originated as a breakfast dish for laborers working through the night. Now, it’s a beloved delicacy enjoyed all over the Indian subcontinent. It takes time, yes, but trust me, the reward is so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This Nihari recipe isn’t just about incredible flavor; it’s about the experience. It’s a dish that fills your home with the most amazing aroma as it simmers away. It’s perfect for a weekend when you have a little extra time, or for a special occasion. You’ll love the unique blend of spices, the tender beef, and the slightly tangy kick from the anardana (pomegranate seeds).

Ingredients

Here’s what you’ll need to create this culinary masterpiece:

• 1 tsp fennel seed
• 1 tsp cumin seed
• 1 tsp pomegranate seed (anardana)
• 5 whole cloves
• 4 whole black cardamom
• 1 tsp black peppercorns
• 2 indian bay leaves (tej patta)
• 4 inches cinnamon bark
• 1 star anise
• 1 blade mace
• 2 tsp Kashmiri chili powder
• 2 tsp coriander powder
• 0.5 tsp ginger powder
• 0.25 tsp nutmeg powder
• 2.5 lbs beef chuck stew
• 1 large onion
• 8 tbsp vegetable oil (or 4 tbsp oil + 4 tbsp ghee)
• 1 whole black cardamom
• 5 green cardamom
• 1 2-inch piece cinnamon bark
• 1-2 whole Kashmiri chilies
• 2 tsp kosher salt
• 3 tbsp yoghurt
• 6 cups water
• 3 tbsp whole wheat flour
• 1 inch fresh ginger (julienned)

Ingredient Notes

Let’s talk ingredients! A few things will really make this Nihari sing:

• Anardana (Pomegranate Seeds): This is key to the authentic Nihari flavor. It adds a lovely tartness that balances the richness of the stew. If you can’t find it, you can try substituting with a squeeze of lemon juice at the end, but it won’t be quite the same.
• Kashmiri Chili Powder: Don’t skip this! It provides a beautiful red color and a mild heat. It’s different than regular chili powder – it’s more about color and flavor than intense spice.
• Black Cardamom: This has a smoky, almost camphor-like flavor that’s essential for the Nihari masala. It’s different from green cardamom, so make sure you’re using the right one!
• Nihari Masala Blend: We’re making our own here, which is the best way to get that authentic flavor. It’s a bit of work, but the aroma while toasting the spices is heavenly.
• Ghee vs. Oil: Traditionally, Nihari is made with ghee (clarified butter). It adds a wonderful richness. But vegetable oil works just fine if you prefer, or you can do a mix of both!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Make the Nihari Masala: In a dry skillet, toast the cinnamon bark, star anise, and black cardamom over medium heat until fragrant. This usually takes about 2-3 minutes. Add the fennel, peppercorns, cumin, and cloves and toast for another 30 seconds. Let it cool completely, then grind with the mace, pomegranate seeds, and bay leaves. Mix this beautiful blend with the Kashmiri chili powder, coriander powder, ginger powder, and nutmeg powder. Set aside – this is your Nihari magic!
2. Brown the Onions: Preheat your oven to 325°F (160°C). In a large Dutch oven (or oven-safe pot), heat the oil/ghee over medium heat. Add the chopped onion and cook until deeply browned – we’re talking golden brown and caramelized. This takes patience, about 20-25 minutes, but it’s crucial for the flavor.
3. Bloom the Spices: Add the whole spices (black cardamom, green cardamom, cinnamon piece, and Kashmiri chilies) to the browned onions and cook for about 30 seconds, until fragrant.
4. Build the Stew: Stir in the Nihari masala and salt. Add the beef chuck and cook until it’s no longer red on the outside. Gradually mix in the yogurt, then pour in the water and add the bones (if using).
5. Slow Bake to Perfection: Cover the Dutch oven tightly with foil, then place the lid on top. Bake in the preheated oven for 3 hours, or until the beef is incredibly tender.
6. Skim and Thicken: Carefully skim off any fat that rises to the surface. In a separate pan, whisk the flour into some of the skimmed fat and cook over medium heat until it turns a beautiful golden brown – this is your roux. Stir the roux into the stew to thicken the gravy.
7. Garnish and Serve: Garnish with julienned fresh ginger. Serve hot with naan or chapati.

Expert Tips

• Don’t rush the browning of the onions! It’s the foundation of the flavor.
• Skimming the fat is important for a less greasy Nihari, but don’t discard all of it – it adds flavor!
• The longer it simmers, the better it gets. If you have time, let it simmer for even longer than 3 hours.

Variations

• Spice Level Adjustment: If you like it spicier, add a pinch of cayenne pepper or a finely chopped green chili to the masala.
• Slow Cooker Adaptation: Brown the onions and spices as directed, then transfer everything to a slow cooker. Cook on low for 8-10 hours.
• Pressure Cooker Adaptation: Brown the onions and spices as directed, then pressure cook on high for 45-60 minutes, followed by a natural pressure release.
• Regional Variations: My friend’s grandmother, originally from Lucknow, always added a touch of kesar (saffron) to her Nihari. Delhi-style Nihari tends to be a bit spicier.

Serving Suggestions

Nihari is traditionally served with naan or chapati for soaking up all that delicious gravy. A side of sliced onions and a wedge of lemon are also lovely additions. A simple raita (yogurt dip) can help cool things down if you’ve added a lot of chili!

Storage Instructions

Leftover Nihari can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

• What cut of beef is best for Nihari? Beef chuck is ideal because it becomes incredibly tender during the long cooking process. Shank is also a good option.
• What is Anardana and can I substitute it? Anardana are dried pomegranate seeds. They add a unique tartness. If you can’t find them, a squeeze of lemon juice can work in a pinch, but it won’t be the same.
• How do I make Nihari Masala from scratch? We covered that in the recipe! Toasting and grinding your own spices makes a huge difference.
• Can I make Nihari ahead of time? Absolutely! It’s a great make-ahead dish. The flavors develop even more overnight.
• What is the best way to skim the fat from Nihari? Use a spoon or a ladle to carefully remove the fat that rises to the surface. You can also chill the Nihari overnight, which will make the fat solidify and easier to remove.