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Beef Nihari

Slow-cooked beef in a deeply spiced, silky gravy — this authentic Pakistani Nihari is comfort food at its finest.
Print Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Main Dish (Desi)
Cuisine Pakistani
Servings 4 people
Calories 520 kcal

Ingredients
  

For the Nihari:

  • 750 grams beef shank (nalli pieces with bone marrow if possible)
  • 1 cup fried onions (store-bought or homemade)
  • 2 tbsp wheat flour or atta (to thicken gravy)
  • 4 tbsp oil or ghee
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • Salt to taste
  • 6 cups water

Whole Spices:

  • 2 black cardamoms
  • 4 green cardamoms
  • 1 cinnamon stick
  • 4 cloves
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1/2 tsp black peppercorns
  • 1 bay leaf
  • 1/2 tsp nutmeg-mace mix (jaifal javitri)

Ground Spices (or use pre-made Nihari Masala if needed):

  • 1 tsp red chilli powder
  • 1/2 tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp black pepper
  • 1 tsp paprika (for colour)

Garnish and serve hot with:

  • Julienne ginger
  • Chopped coriander
  • Lemon wedges
  • Green chillies

Instructions
 

  • Make the Nihari Masala (if using whole spices): Dry roast all whole spices for 1–2 minutes. Grind into a powder using a spice grinder. Set aside.
  • Brown the beef: In a large heavy-bottom pot, heat oil or ghee. Add beef and sauté for 5–6 minutes until browned. Add garlic and ginger paste. Cook for another 2 minutes.
  • Add masala and onions: Add your prepared Nihari masala (or 2 tbsp store-bought), red chilli, turmeric, coriander, and cumin powders. Stir well. Add crushed fried onions and mix.
  • Add water and slow cook: Pour in 6 cups of water. Bring to a boil. Cover and simmer on low heat for 4–6 hours until the beef is soft and falling apart. For pressure cooker: cook for 45–60 minutes.
  • Make the slurry: In a small bowl, mix wheat flour with ½ cup water to make a smooth paste. Add to the pot slowly while stirring to avoid lumps. Let it simmer uncovered for 15–20 minutes until the gravy thickens.
  • Finish with oil (tarka): In a separate pan, heat 2 tbsp ghee or oil. Add a pinch of garam masala or Nihari masala and pour over the cooked Nihari for an aromatic final touch.

Notes

  • Use beef shank or nalli for that traditional texture and richness.
  • Slow cooking is key. The longer it simmers, the better the flavour.
  • Store-bought fried onions save time, but homemade ones taste better.
 
Q: Can I use chicken or mutton instead of beef?
Yes, but it won’t be traditional. Chicken cooks faster and will need less simmering. Mutton can be a good substitute for beef.
Q: What’s the best flour for thickening Nihari?
Wheat flour (atta) is ideal, but you can also use plain flour (maida) if that’s what you have.
Q: How do I get the signature red colour?
Use a little paprika or Kashmiri chilli powder. Avoid food colouring unless absolutely necessary.
Q: Can I freeze Nihari?
Yes, let it cool fully and freeze in portions. It stays good for up to 2 months.