Authentic Delhi Nihari Recipe

Old Delhi Nihari

Prep Time: 15 mins

Cook Time: 3 hours

Total Time: 3 hours 15 mins

Ingredients

• 500g Beef shank
• 2 tbsp Nihari masala
• 1 tbsp Ginger-garlic paste

Delhi Nihari is originating from Old Delhi during the Mughal era, its a slow-cooked meat stew celebrated for its rich, velvety gravy and tender meat.
This iconic recipe combines aromatic whole spices with beef shank (bong) or mutton and bone marrow to deliver deep, complex flavors.

Prep & Cook Times

·       Prep Time: 20 minutes

·       Cook Time: 4 to 5 hours (Traditional slow cook) or 1 hour (Pressure cooker)

·       Servings: 5 to 6 people

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Ingredients

1. The Meat & Base

·       1 kg Beef shank (Bong part) or Mutton shank cuts

·       1 kg Beef or Mutton bones (with marrow/Nalli)

·       1 cup (300g) Desi Ghee or cooking oil

·       1 medium Onion, finely sliced

·       2 tbsp Ginger-garlic paste

·       ½ cup Whole wheat flour (Atta), dry roasted until aromatic.

 

2. Homemade Delhi Nihari Masala

·       2 tbsp Fennel seeds (Saunf)

·       1 tbsp Ginger powder (Sonth)

·       1 tsp Cumin seeds (Zeera)

·       3 sticks Long pepper (Pipli) — essential for authentic Delhi flavor

·       1 Star anise (Badiyan)

·       1 Nutmeg (Jaifal), small piece

·       1 blade Mace (Javitri)

·       2 Black cardamoms

·       5 Green cardamoms

·       1 inch Cinnamon stick

·       6 Cloves

·       10 Black peppercorns

·       2 tbsp Red chili powder or Kashmiri Lal Mirch

·       1 tsp Turmeric powder

·       1 tbsp Salt (adjust to taste)

3. Traditional Garnishes

·       Ginger, cut into fine juliennes

·       Fresh coriander leaves, finely chopped

·       Green chilies, thinly sliced

·       Lemon wedges

·       Fried onions (optional topping)

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Step-by-Step Instructions

Step 1: Grind the Spice Mix

1.    Add all spices listed under Homemade Delhi Nihari Masala into a spice grinder.

2.    Grind everything into a very fine, uniform powder and set it aside.

Step 2: Sear the Meat & Spices

1.    Heat the ghee or oil in a large, heavy-bottomed pot (Degchi) over medium heat.

2.    Add the sliced onions and fry until light golden brown.

3.    Toss in the meat pieces and marrow bones. Sauté for 5 minutes until the meat changes color.

4.    Add the ginger-garlic paste and your prepared Nihari masala powder. Stir constantly for 2–3 minutes, splashing a little water if the spices begin to stick.

Step 3: The Slow Cook

1.    Pour in 2 to 2.5 liters of water to fully submerge the ingredients.

2.    Bring the liquid to a rolling boil over high heat.

3.    Reduce the heat to the lowest setting, cover tightly with a lid, and let it simmer for 4 to 5 hours (or pressure cook for 45 minutes) until the meat is melt-in-your-mouth tender.

Step 4: Separate the Tarri (Chili Oil)

1.    Once the meat is completely tender, turn off the heat for 5 minutes.

2.    Skim the rich layer of red oil (Tarri) floating on the surface with a ladle and save it in a bowl. (Note: Adding flour slurry later absorbs this oil, so removing it now guarantees a visually striking dish later).

Step 5: Thicken the Gravy

1.    Whisk the dry roasted wheat flour into 1 cup of cold water until a completely smooth slurry forms with no lumps.

2.    Turn the stove back to medium-low heat.

3.    Slowly pour the flour slurry into the pot with one hand while continuously stirring the gravy with the other hand to avoid clumps.

4.    Let the stew simmer gently for another 15 to 20 minutes so the flour cooks through and the gravy thickens to a rich, silky consistency.

Step 6: Assemble and Serve

1.    Extract the rich bone marrow (Gooada) from the bones directly into the gravy and discard the empty bones.

2.    Transfer the thick gravy and tender meat into a wide serving bowl.

3.    Pour the saved red Tarri (chili oil) generously over the top.

4.    Garnish heavily with fresh ginger juliennes, sliced green chilies, coriander, and a squeeze of fresh lemon juice. Serve immediately with hot, fresh Tandoori Naan or Khamiri Roti as per your taste.