Pakistani Beef Nihari Recipe

 🍲 Authentic Pakistani Beef Nihari Recipe 

**Introduction:**

Nihari is a traditional slow-cooked meat stew originating from the Mughal era and deeply rooted in Pakistani and North Indian cuisine. Known for its rich, spicy, and soul-warming flavor, Nihari is typically eaten for breakfast but is loved any time of the day. Its name is derived from the Arabic word *“Nahar”* meaning “morning,” as it was originally eaten early in the day by Mughal nawabs.

This recipe will guide you step by step to recreate a restaurant-style Nihari at home. Whether you're new to Pakistani cooking or a seasoned food enthusiast, this detailed guide will help you make a delicious and aromatic Nihari using easily available ingredients.

---

### 📝 Ingredients:

#### For the Meat:

* 1 kg beef shank or bone-in beef stew meat (preferably with marrow bones)

* 1 cup oil or ghee (clarified butter)

* 2 medium onions, thinly sliced

* 1 tablespoon ginger garlic paste

#### For the Nihari Masala (Spice Mix):

* 1 tablespoon fennel seeds

* 1 tablespoon coriander seeds

* 1 teaspoon cumin seeds

* 1 teaspoon black peppercorns

* 1 teaspoon cloves

* 1-inch cinnamon stick

* 2–3 green cardamoms

* 1 black cardamom

* 1 bay leaf

* ½ teaspoon nutmeg powder

* ½ teaspoon mace powder

* 1 tablespoon Kashmiri red chili powder (for color)

* 1 teaspoon paprika (optional)

* 1 teaspoon turmeric powder

* 1 teaspoon salt (or to taste)

#### For Gravy Thickening:

* 3 tablespoons whole wheat flour (atta)

* ½ cup water (for slurry)

#### For Garnish:

* Fresh coriander leaves (chopped)

* Julienned ginger

* Lemon wedges

* Green chilies (optional)

#### Optional Ingredients:

* 1 tablespoon Nihari masala (store-bought, for enhanced flavor)

* Bone marrow (Nalli) – traditionally added for richness

---

### 🔪 Preparation Steps:

#### Step 1: Prepare Nihari Masala (if using homemade)

Dry roast the following ingredients on medium heat for 2–3 minutes:

* Fennel seeds

* Coriander seeds

* Cumin seeds

* Black peppercorns

* Cloves

* Cinnamon

* Cardamoms

* Bay leaf

 Let the roasted spices cool completely, then blend them into a smooth, fine powder using a spice or coffee grinder." Add nutmeg, mace, turmeric, Kashmiri red chili, and paprika to this mixture. Store the masala in an airtight jar if preparing in bulk.

#### Step 2: Cook the Onions

Heat 1 cup oil or ghee in a deep heavy-bottomed pot. Add the thinly sliced onions and cook them over medium heat until they turn a rich golden-brown color."  This can take 10–15 minutes. Stir occasionally to prevent burning.

When the onions become crisp and golden in color, take out half of them and keep aside to use as garnish later.

#### Step 3: Sear the Meat

 Put in the ginger-garlic paste and sauté for about 2 minutes until it smells rich and aromatic. Then toss in the beef pieces and cook on high heat for 5 to 7 minutes, stirring now and then, until the meat is nicely browned on all sides."

Sprinkle in the prepared Nihari masala (around 2 tablespoons) and sauté for 3–5 minutes so the spices infuse into the meat. This step is crucial to develop that deep Nihari flavor.

---

### 🔥 Step 4: Slow Cooking the Meat

Add around 6–7 cups of water to the pot.   Let the mixture reach a boil, then reduce the heat and let it simmer slowly to develop deep flavors. Cover and let it simmer for 3–4 hours. Alternatively, you may use a pressure cooker for about 40 to 45 minutes, or let it cook overnight in a slow cooker for deeper flavor."

The longer you cook, the richer and deeper the flavor will become.The beef should be so tender that it easily breaks apart, and the bone marrow should dissolve into the gravy, giving the Nihari its signature richness."

---

### 🧂 Step 5: Gravy Thickening

Mix whole wheat flour with ½ cup water to form a smooth slurry. Gradually pour the flour mixture into the bubbling stew, stirring continuously to prevent any lumps from forming. Let it cook on medium heat for 15 to 20 minutes until the gravy reaches a thicker consistency."

Make sure to taste and adjust the salt and spice level at this point.

---

### 👨‍🍳 Pro Tip:

You can also add 1 tablespoon of store-bought Nihari masala for a restaurant-style taste. Brands like Shaan or National work well, but only add toward the end so the homemade flavors remain dominant.

### 🧂 Step 6: Taste and Adjust

At this point, your Nihari has reached its signature thick, silky texture and rich reddish-brown color. "Taste a small spoonful to check the balance of spices and salt." If needed, adjust salt, chili powder, or add a little more of the spice mix for stronger flavor. Stir well and let it simmer for a final 5–10 minutes.

If you like extra richness, you can also add a small spoon of ghee or a bit of fried onion oil at this stage. It enhances both the taste and aroma.

### 🌿 Final Garnishing:

Once your Nihari is ready, turn off the heat and give it a few minutes to rest. Now garnish generously with:

* Fried onions (you set aside earlier)

* Thin strips of fresh ginger

* Freshly chopped coriander (cilantro)

* Green chilies (optional, for heat)

* A squeeze of lemon juice (served on the side)

The contrast of soft meat, thick gravy, and fresh toppings makes every bite heavenly.

### 🍞 Serving Suggestions:

Traditionally, Nihari is served hot with:

* **Naan** (tandoori bread)

* **Kulchaa** (a type of soft, baked flatbread)

* **Homemade tandoori roti** or **paratha**

Some people also enjoy it with plain **boiled rice**, especially when eating leftovers the next day. It’s a comfort food best enjoyed with family on slow weekend mornings or during gatherings.

For an extra treat, add a few drops of lemon juice just before eating—it lifts the flavors perfectly!

### 🥡 Storage & Reheating:

"What makes Nihari truly special is how its flavor deepens and becomes even more delicious the next day."

**Storage:**

* Let the Nihari cool completely before storing.

* Store it in an airtight container and refrigerate for up to 3 to 4 days.

* You can also freeze it for up to **1 month**. Just make sure to store the gravy and meat together.

**Reheating:**

* Reheat slowly on low heat, adding a few tablespoons of water if the gravy has thickened too much in the fridge.

* Stir occasionally to prevent sticking.

Tip: For frozen Nihari, thaw overnight in the fridge before reheating.

---

### 🩺 Health Tip:

While Nihari is rich and indulgent, you can make it healthier by:

* Reducing oil or ghee slightly

* Skimming off excess fat before serving

* Using lean cuts of meat

* Serving it with whole wheat roti instead of naan

However, traditional Nihari is meant to be enjoyed fully once in a while—so don’t skip the marrow and fried onions if it’s a special day!

---

### 📌 Recipe Summary:

* **Dish:** Authentic Beef Nihari

* **Cuisine:** Pakistani / Mughlai

* **Prep Time:** 20 minutes

* **Cook Time:** 4–5 hours (or 45 mins in pressure cooker)

* **Serves:** 5–6 people

* **Best Served With:** Naan, Kulcha, or Paratha

* **Spice Level:** Medium to High (adjustable)

My Thoughts 💭 

Beef Nihari has always been one of my all time favorite comfort foods 😊 There something deeply satisfying about the rich slow cooked gravy and tender meat that just melts in your mouth.I personally love making it on weekends because the aroma 😜 that fills the kitchen is just incredible.And honestly nihari tastes even better the next day the flavor get deeper and more intense.I usually serve it with naan 🫓 and lemon slices and it never fails to impress my family. I like chilli more often When I invite my childhood friends they ask me to make this dish.They really like this recipe of mine because I know am very good at making it.😜🤣😄  Whenever your loved 😍 one is angry 😡 with you make this recipe and feed it to him. Special on Eid_ ul _Adha. Please 🥺 allow me to go now. Stay connected with me and make your loved ones happy 😊 Thanks 

Frequently Asked Questions (FAQ)

Q1: Which cut of beef is best for Nihari?
A: Boneless beef shank (raan), stew meat, or meat with some fat and bone marrow gives the best flavor and texture.

Q2: Can I make Nihari without store-bought masala?
A: Absolutely! You can use a blend of homemade spices like fennel, cloves, cinnamon, and dry ginger for an authentic flavor.

Q3: Why does Nihari taste better the next day?
A: The slow-cooked spices continue to absorb overnight, making the flavors deeper and more intense on the second day.

Q4: Can Nihari be frozen for later use?
A: Yes! Let it cool completely, store it in an airtight container, and freeze for up to 1 month. Thaw and reheat gently before serving.

Q5: How can I reduce the spiciness in Nihari?
A: To tone down the spice, reduce the quantity of red chili powder and avoid adding extra green chilies. You can also serve it with yogurt or lemon.

Not 

"You can read this recipe in your language using the translation option above."

Important Not 

🍽 Coming Soon on Tasty Treats!
Thank you for reading this recipe! We're excited to announce that country-wise international recipes are coming soon to this blog. You’ll soon be able to explore traditional and modern dishes from Middle Eastern, European, Asian, African, and American cuisines, all in one place 🌍.

Stay connected, keep supporting, and don’t forget to share Tasty Treats with your friends and family around the world. 😊
— Team Tasty Treats