Degchi
A slow-cooked, Lucknow-origin beef shank stew that became a Karachi breakfast classic. Beef simmers for hours in warm nihari masala — star anise, dried ginger, cinnamon and cloves — until the meat falls off the bone and the gravy turns dark and silky. Finished with a sizzling ghee-chilli tarka, ginger strips and coriander, it is eaten with naan.
Quick answer: 280 min in total · serves 6 · main ingredients: Beef, Onion, Ginger, Garlic · amounts in metric and US
Ingredients
- 1200 g 2.65 lb Beef, bone-in shank, cut into large chunks
- 200 g 7 oz Onion, thinly sliced
- 2 tbsp 2 tbsp Ginger, made into a paste
- 2 tbsp 2 tbsp Garlic, made into a paste
- 2 tbsp 2 tbsp Red chilli powder
- 1 tsp 1 tsp Turmeric
- 1 tbsp 1 tbsp Coriander powder
- 3 tbsp 3 tbsp Nihari masala blend
- 1 tsp 1 tsp Dried ginger powder
- 2 pc 2 pc Star anise
- 1 pc 1 pc Cinnamon
- 4 pc 4 pc Cardamom
- 4 pc 4 pc Cloves
- 2 pc 2 pc Bay leaf
- 0.5 cup 0.5 cup Wheat flour, mixed with 1 cup water into a smooth slurry
- 4 tbsp 4 tbsp Clarified butter
- to taste to taste Salt
- 4 pc 4 pc Whole red chilli (Optional)
- 2 pc 2 pc Green chilli, slit, for garnish (Optional)
- 2 tbsp 2 tbsp Coriander, chopped, for garnish (Optional)
- 2 pc 2 pc Lemon, cut into wedges (Optional)
Steps
Timers run only while this tab is open. The Degchi app keeps them running on a locked phone.
- Heat half the ghee (2 tbsp) in a large heavy pot and fry the sliced onions over medium heat, stirring often, for about 10 minutes until deep golden brown.⏱ Frying onions · 10 min
- Add the beef shank pieces with ginger and garlic paste, and sear on high heat for about 5 minutes, until the meat changes colour.
- Stir in turmeric, red chilli powder (1 tbsp for medium heat, 2 tbsp for hot), coriander powder, nihari masala, dried ginger powder, star anise, cinnamon, cardamom, cloves and bay leaves, and fry briefly.⏱ Roasting spices · 2 min
- Pour in enough hot water to generously cover the meat, add salt, and bring to a rolling boil.⏱ Bringing to a boil · 10 min
- Reduce to the lowest heat, cover tightly and simmer for about 3½ hours (bone-in shank can need up to 5), checking the water level now and then, until the meat shreds easily with a spoon and the marrow is soft.⏱ Slow simmering · 210 min
- Scoop out about 1 cup of the hot cooking liquid and let it cool for a minute. Put the wheat flour in a bowl and whisk in the liquid a little at a time until it is a smooth, lump-free slurry.
- Pour the slurry into the pot slowly while stirring, then simmer uncovered for about 15 minutes, stirring often, until the gravy turns thick and glossy. Add a little hot water if it gets too thick.⏱ Thickening the gravy · 15 min
- For the tarka, heat the remaining 2 tbsp ghee in a small pan, add the whole red chillies and a pinch of red chilli powder for 30–60 seconds until fragrant (do not let it burn), then pour it over the nihari.⏱ Making the tarka · 1 min
- Garnish with ginger strips, green chilli, fresh coriander and lemon wedges, and serve hot with naan.
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Frequently asked questions
How long does Nihari take to make?
Nihari takes about 280 minutes in total. That is about 20 minutes of prep and 260 minutes of cooking.
How many people does this Nihari recipe serve?
This version serves 6. The Degchi app has a servings scaler if you need more or fewer portions.
What ingredients do I need for Nihari?
You need Beef, Onion, Ginger, Garlic, Red chilli powder, Turmeric, Coriander powder, Nihari masala blend, Dried ginger powder, Star anise, Cinnamon, Cardamom, Cloves, Bay leaf, Wheat flour, Clarified butter, Salt. Optional: Whole red chilli, Green chilli, Coriander, Lemon.
Is Nihari difficult?
Degchi rates it Hard, with 9 steps in the method; steps that need timing have a built-in timer in cook mode.
Is Nihari halal, vegetarian or eggless?
It is marked halal in our recipe data. It is not vegetarian. It has no egg. It contains beef. Check the labels on any packaged ingredients for your own needs.
What will I probably need to buy for Nihari?
Everyday staples that Degchi counts as pantry basics: red chilli powder, turmeric, salt. Spice-box items: coriander powder, nihari masala blend, dried ginger powder, star anise, cinnamon, cardamom, cloves, bay leaf. Fresh items you will probably need to buy: beef, onion, ginger, garlic, clarified butter. Lentils, grains and other dry goods: wheat flour.
Any tips for making Nihari?
Don't rush the long simmer: the beef should shred with a spoon before the flour slurry goes in. Bone-in shank gives the best body, and a pressure cooker can cut the first stage to about 1 hour. Make the slurry with cooled cooking liquid, not cold water, and pour it in slowly while stirring; that is what keeps the gravy free of lumps.
Notes and questions
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Cooking terms in this recipe: Ghee · Atta
