Beef Nihari Recipe (Slow-Cooked Pakistani Style)
Nihari is a slow-cooked beef stew from Old Delhi that became a Sunday-morning classic across Pakistan. The meat falls off the bone, and the gravy is thick, glossy and warm with ginger, fennel and black pepper rather than hot with chili.
This version keeps the traditional method but gives you exact amounts, a shortcut for the pressure cooker, and the signs that tell you each stage is done.
Why you will like this version
- Bone-in shank gives the gravy body without any shortcuts.
- A wheat-flour slurry thickens it the traditional way, with no lumps.
- Pressure cooker timing included if you cannot spare four hours.
What is nihari?
Nihari comes from the Urdu word for morning. It was traditionally cooked overnight and eaten at breakfast. The dish is meat, usually beef or lamb shank, cooked until it collapses into a rich gravy that is finished with fried ginger, green chilies and lemon.
The spice mix leans warm and aromatic: fennel, dried ginger, black pepper, cardamom and cloves. You can buy ready-made nihari masala, or mix the whole spices listed in the recipe.
Ingredients that matter
- Beef shank with bone: the marrow and connective tissue make the gravy glossy. Boneless stew meat works but the gravy is thinner.
- Ghee: gives the right flavour. Oil works, but use some ghee if you can.
- Whole wheat flour (atta): thickens the gravy. Do not use all-purpose flour, it gives a pasty texture.
- Fresh ginger: used twice, as a paste in the base and as thin strips on top.
Tips for the best nihari
- Brown the onions to a light golden colour, not dark. Dark onions turn the gravy bitter.
- Add hot water, not cold, so the meat does not seize up.
- Keep the heat very low. A slow, barely-there simmer is what makes the meat tender.
- Add the flour slurry slowly while stirring, then simmer at least 15 minutes so the raw flour taste cooks out.
- The gravy is ready when a layer of red oil floats on top.
Serving
Serve hot with fresh naan or kulcha. Top each bowl with ginger strips, sliced green chilies, chopped coriander and a squeeze of lemon.
Beef Nihari Recipe (Slow-Cooked Pakistani Style)
Beef Nihari Recipe (Slow-Cooked Pakistani Style)
Ingredients
Method
- Heat the ghee in a heavy pot over medium heat. Fry the sliced onions, stirring often, until light golden, about 12 minutes.
- Add the beef, ginger paste and garlic paste. Sauté on medium-high heat for 8 to 10 minutes until the meat changes colour and the raw smell is gone.
- Add the chili powder, turmeric, coriander powder, salt, ground fennel, dried ginger, black pepper, cardamom, cloves, cinnamon and bay leaves. Stir for 2 minutes.
- Pour in the hot water and bring to a boil. Skim off any foam from the top.
- Reduce the heat to the lowest setting, cover and cook for 3.5 to 4 hours until the meat is very tender and nearly falling off the bone. In a pressure cooker, use 5 cups of water and cook 60 to 70 minutes at high pressure.
- Whisk the flour and cold water until smooth. Pour it into the pot slowly while stirring constantly.
- Simmer uncovered for 15 to 20 minutes, stirring often, until the gravy is thick and glossy and red oil floats on top.
- Serve hot, topped with ginger strips, green chilies, coriander and a squeeze of lemon.
Notes
Frequently asked questions
Can I make nihari in a pressure cooker?
Yes. After sautéing the beef and spices, add 5 cups of hot water and cook at high pressure for 60 to 70 minutes. Release the pressure, then add the flour slurry and simmer uncovered for 15 to 20 minutes.
Why is my nihari gravy thin?
Either the flour slurry was too small or it was not simmered long enough. Simmer uncovered for another 10 to 15 minutes. Beef without bones also gives a thinner gravy.
Can I use lamb or mutton instead of beef?
Yes. Lamb or goat shank works well. Cooking time is a little shorter, about 2.5 to 3 hours on the stove.
How long does nihari keep?
It keeps 4 days in the fridge and freezes well for up to 3 months. It thickens as it cools, so add a splash of water when reheating.
