Slow Cooked Beef Nihari

Rich and aromatic slow cooked Beef Nihari stew with aromatic spices, Nihari is one pot meal packed with flavour.

Nihari is a rich, slow-cooked beef stew made with aromatic spices and thickened with whole wheat flour. The meat is slow cooked for 4–5 hours, resulting in tender, melt-in-the-mouth beef Nihari that is full of authentic flavor.

Traditionally made with beef, this classic Beef Nihari recipe is the most popular version, but it can also be prepared with mutton or chicken for a delicious slow-cooked meat curry. This authentic slow-cooked Nihari is a one-pot meal packed with flavor and perfect to serve with naan or rice.

A little bit about Nihari

Nihari is a traditional slow-cooked meat stew with its origins in the Mughal era. Historically, it was slow-cooked overnight and served for breakfast, providing a wholesome, hearty meal that kept people fueled throughout the day.

The slow cooking allowed the spices and meat to develop deep, rich flavors, creating the authentic melt-in-the-mouth Nihari we love today.

Beyond being a daily meal, Nihari has become a popular dish for special occasions and celebrations, especially during Eid. This classic Beef Nihari recipe is often enjoyed with soft naan, making it a complete and satisfying one-pot meal.

Why Slow Cook Nihari ?

This Beef Nihari recipe is made the traditional, slow-cooked way, the authentic method that brings out deep, rich flavors you simply can’t get with quick-cooking techniques like the Instant Pot or pressure cooker.

While faster methods tenderize the meat, they often miss the aromatic, layered flavors that develop during hours of gentle simmering.

Slow cooking allows every spice to fully infuse the gravy, creating that melt-in-the-mouth texture and the true, original taste of Nihari. Perfect as a standalone meal, serve it with soft, fresh naan to soak up the luscious gravy — no side dishes needed.

Homemade Nihari Masala

The masala for Nihari is everything — it’s the secret behind a rich, flavorful, and aromatic slow-cooked Nihari. While readymade masalas are available in stores, making your own fresh Nihari masala is far more satisfying and ensures a true, authentic taste.

The key ingredients for homemade Nihari masala include bay leaves, black cardamom, green cardamom, black peppercorns, cloves, nutmeg, mace, fennel seeds, coriander seeds, cumin seeds, and cinnamon. Grind these whole spices in a spice grinder to create a fragrant masala. Stored in an airtight container, this masala can stay fresh for up to 6 months.

Additional spices like turmeric, red chili powder, Kashmiri red chili, fennel powder, and ginger powder are added separately during cooking to enhance the depth and complexity of the authentic Beef Nihari curry.

What Cut of Meat to Use for Nihari?

Choosing the right cut of meat is essential for making authentic slow-cooked Beef Nihari. Beef Shank or leg cuts are best as they provide rich flavor and tender meat after hours of slow cooking.

You can also use Shoulder cut as it becomes tender and flavorful during long simmering.

Cut meat into large chunks so it stays tender and doesn’t fall apart during the long cooking process.

How to Make Slow Cooked Beef Nihari

• Fry Onions and Meat:
  Heat oil in a heavy-bottomed pot and fry sliced onions until golden brown. Add the beef along with ginger and garlic paste, and cook until the meat changes color.

• Add Ground Spices:
  Stir in turmeric, red chili powder, Kashmiri red chili, and ginger powder. Add a splash of water to prevent the spices from sticking to the pot. Fry the meat for a few minutes to coat it with the spices.

• Slow-Cook the Meat:
  Pour in 6–8 glasses of water and bring it to a boil. Cover and slow cook the beef for 4–5 hours until it becomes tender and melt-in-the-mouth. Skim the oil from the top and set aside for later.

• Add Nihari Masala and Fennel Powder:
  Once the meat is tender, add 2 tablespoons of prepared homemade Nihari masala and fennel powder. Cover and cook for another 30 minutes to let the flavors meld.

• Thicken the Gravy:
  In a separate bowl, whisk wholemeal flour (atta) with water to make a smooth slurry. Gradually stir it into the Nihari to thicken the gravy. Simmer for a few minutes until it starts bubbling, then turn off the heat.

Watch How to Make Slow Cooked Beef Nihari

Making Ahead and Freezing Nihari

Slow-cooked Beef Nihari is a dish that actually tastes better when prepared in advance. The flavors continue to develop as it rests, making it perfect for meal prep or festive occasions.

Once Nihari cools down refrigerate it and reheat gently on low heat to preserve the melt-in-the-mouth texture and aroma.

Freezing Nihari:

Nihari freezes exceptionally well, making it ideal for batch cooking. Cool the dish completely, then transfer it to freezer-safe containers or zip-lock bags. You can freeze Nihari for up to 2–3 months.

To reheat, thaw overnight in the refrigerator and warm slowly on low heat. Add a little bit of hot water to adjust the consistency of the gravy.

Serving Nihari

Garnishes are an essential part of serving slow-cooked Beef Nihari. Top the stew with thinly sliced green chilies, julienned ginger, and fresh coriander. Serve alongside lemon wedges for a fresh squeeze of citrus that brightens the rich flavors.

For the perfect meal, pair your Nihari with soft naan fresh from the tandoor or steamed rice. This completes the authentic Beef Nihari experience, making it a hearty and satisfying one-pot meal.

Other Meat Dishes to Try

Mutton Leg (Raan) Roast

Mutton Karahi

Achar Gosht

Aloo Gosht (Meat Gravy with Potatoes)

If you try this Slow Cooked Beef Nihari or have ay questions, please let me know in comments below. I love hearing back from you !