Beef Nihari
Hot And Spicy Mughlai Delicacy Beef Nihari

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Beef Nihari

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Adjust Servings:
For Nihari Masala:
2 tbsp Coriander seeds (Sabut Dhaniya)
4 tbsp Fennel Seeds
1 tbsp Cloves
1 Small Piece Nutmeg Jaifal
1 Small Piece Mace Javitri
4 Black Cardamom
4 Green Cardamom
1 tbsp
2 Cinnamon Stick
1 tbsp Red Chili Powder
1 tbsp Paprika Powder
For Nihari:
1 kg Beef Tenderloin bong meat, cut into 4-6 pieces
1 kg Beef Bone Marrow Nalli
2 tbsp Ginger Garlic Paste
1 tbsp Nihari Masala
6 ltr Water
5 tbsp Whole Wheat Flour
½ Cup Ghee\Oil
1-2 tsp Salt or acc. to taste
For Tempering (Tarka):
1 Cup Ghee\Oil
3 Medium Onions
1 tbsp Paprika Powder
For Garnishing:
6-8 Green Chilies finely sliced
2-3 tbsp Ginger julienne cut
1\2 Cup Fresh Coriander chopped
3-4 Lemon cut into halves
  • Gluten Free
  • Spicy
  • 5-7 hrs
  • Serves 7
  • Medium


  • For Nihari Masala:

  • For Nihari:

  • For Tempering (Tarka):

  • For Garnishing:



This Indian-originated Mughlai delicacy from the Nawabi kitchen is deeply rooted in the culinary traditions of the sub-continent.  This irresistibly satisfying and Hearty Beef Nihari is a hot, spicy, aromatic, and velvety stew made from slow-cooked shank meat along with bone marrow and super tender beef chunks.

This finger-licking delicious, spicy, and super-rich Beef Nihari served with hot, crisp Naan is just divine.

Here’s the recipe for this finger-licking scrumptious Beef Nihari;



For Nihari Masala:

  • Add all the ingredients to a grinder.
  • Grind to a fine powder.
  • Store in an airtight container.
  • Set aside.

For Nihari:

  • Heat ghee in a pan.
  • Add beef along with bone marrow.
  • Add ginger garlic paste.
  • Fry on high heat for 2 mins.
  • Add Nihari Masala and mix well.
  • Add 6 liters of water and let it come to a boil.
  • Let cook on medium heat for 5-7 hrs. (until meat is tender)
  • In a bowl dissolve wheat flour in 1 cup water.
  • Pour the flour mixture into the nihari.
  • Stir continuously while adding flour.
  • Let simmer on low heat until you get your desired consistency.

For Tardka (tempering):

  • Heat Ghee in a pan.
  • Fry sliced onions in ghee until golden brown.
  • Add Paprika Powder and let it fry for 20 seconds. 
  • Pour ghee and onions over nihari.
  • Cover and let simmer for 5 minutes.
  • Dish out and garnish with fresh coriander, ginger, and green chilies.
  • Serve hot with naan.

Nutritional information



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