Best Meat for Nihari
Nihari is traditionally made with beef shank cuts — rich in connective tissue and marrow, which slowly breaks down over hours of cooking to give nihari its thick, gelatinous gravy. This is why our beef nihari cut is selected specifically for this dish rather than using regular boneless beef.
Why It Matters
Using the wrong cut for nihari — like lean boneless beef — results in a thinner gravy and drier meat after the long cook. The shank and connective-tissue-rich cuts are what give nihari its signature texture.