Nihari Tacos: The Desi-Birria Mashup You Didn’t Know You Needed

You’ve had birria tacos. You’ve had rich, slow-cooked nihari. But have you ever wrapped tender, spiced shank meat in a naan taco, layered it with melty mozzarella, and crisped it up on a hot pan? Welcome to the Nihari Taco—a bold, desi-inspired twist on the viral birria taco that fuses deep flavors with street food vibes. Dunked in luscious nihari gravy and finished with green chilies, coriander, and a squeeze of lime, this is messy, juicy, cheesy perfection. It’s fusion that actually makes sense.

Crispy Nihari Tacos served with a side of flavorful consomé and fresh lime wedges.

Ingredients

For the Nihari:

• Cooking oil – ¼ cup

• Black cardamom – 1

• Green cardamoms – 3

• Cinnamon sticks – 2 small pieces

• Black peppercorns – 7-8

• Bay leaves – 2

• Onion paste – ¾ cup

• Turmeric powder – ½ tsp

• Red chili powder – 1 tbsp

• Nihari shank meat – 1.3 kg

• Garlic paste – 1½ tbsp

• Ginger paste – 1½ tbsp

• Green chili paste – 1 tbsp

• Salt – 1 tbsp (or to taste)

• Fennel seeds – 1 tbsp (tied in a small cheesecloth or spice bag)

• Hot water – 3½ cups

• Cumin powder – 1½ tsp

• Garam masala powder – 1½ tsp

• Sugar – a big pinch

• Milk – 1 cup

• Whole wheat flour (atta) – 2 tbsp

For Garnish:

• Ghee – 1 tbsp

• Thinly sliced ginger

• Chopped coriander – 2 tbsp

• Fried onions (beresta) – 3 tbsp

For the Taco:

• Small naan or soft flatbreads

• Mozzarella cheese – as needed

• Green chilies – chopped

• Lime juice – to taste

Instructions

1. Start with the base:

Heat oil in a heavy-bottomed pot over medium heat. Add the whole spices—black cardamom, green cardamoms, cinnamon, peppercorns, and bay leaves. Let them bloom in the oil for a few seconds until fragrant.

Add the onion paste and sauté for 2–3 minutes until light golden.

2. Build the flavor:

Add the nihari shank meat and give it a good mix. Stir in garlic paste, ginger paste, red chili powder, turmeric, green chili paste, and salt. Cook until the oil separates—this is your sign that the masala is ready.

3. Slow and steady:

Pour in the hot water, drop in the fennel seeds (in a spice bag), and cover the pot. Let it simmer gently for about 1 hour 20 minutes, or until the meat is fall-apart tender.

4. Finish the gravy:

Once the meat is cooked, remove the fennel bag. Stir in cumin powder, garam masala, and sugar. In a separate bowl, whisk the milk and atta until smooth, then gradually add it to the pot while stirring. Let the gravy simmer on low for another 20 minutes until thick and velvety.

Top it off with ghee, fried onions, sliced ginger, and chopped coriander.

🌮 Now for the Taco Magic:

1. Remove the meat from the gravy and shred it finely.

2. Dip each naan or flatbread quickly into the warm nihari gravy.

3. Heat a pan and place the dipped naan on it.

4. Layer with mozzarella cheese, shredded meat, a spoonful of nihari gravy, chopped green chilies, coriander, and a squeeze of lime.

5. Fold it gently like a taco and toast both sides until golden and crisp.

   
   

Serve hot with extra nihari gravy on the side for dipping. Because yes, it’s that good.