Pakistani Nihari

This authentic Pakistani Nihari is a rich, aromatic beef stew simmered for hours in a fragrant blend of traditional spices. Perfect for special occasions or weekend cooking, this tender, flavorful dish pairs beautifully with fresh naan and will fill your home with irresistible aromas.

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Course: Main Course

Cuisine: Pakistani

Keyword: Curry

Prep Time: 30

Cook Time: 5

Total Time: 5 30

Servings:

Calories: 485kcal

Equipment

Ingredients

Main Ingredients

2 lb beef chunks shank or stew meat
1-2 lb beef bones
2 tbsp salt
1.5 tbsp ginger paste
1.5 tbsp garlic paste
1 tbsp red chili powder
1 tbsp Kashmiri chili powder
1 tbsp coriander powder
½ tsp turmeric powder
3-4 tbsp ghee or oil
1 large onion sliced

Nihari Masala

1.5 tbsp coriander seeds
1.5 tbsp fennel saunf
1.5 tsp black peppercorns
1.5 tsp cloves
½ tbsp cumin seeds
1 bay leaf
½ tsp nutmeg
2 cinnamon sticks 1-inch
2-3 mace pieces
3 black cardamoms
4-6 green cardamoms
1 dried ginger piece or ½ tbsp powder
6 dried red chilies
1 tsp kalonji

Garnish

Lemon wedges
Sliced green chilies
Julienned ginger

Instructions

Dry roast all Nihari masala spices in a pan over medium heat for 2-3 minutes until fragrant. Cool completely and grind to a fine powder.
Heat ghee or oil in a large, heavy-bottomed pot. Add sliced onions and sauté until golden brown.
Add ginger-garlic paste and cook for 1-2 minutes until fragrant.
Add beef chunks and bones to the pot. Brown the meat well on all sides for 8-10 minutes.
Add salt, red chili powder, Kashmiri chili powder, coriander powder, turmeric powder, and 2 tbsp of the prepared Nihari masala. Mix well and cook for 2-3 minutes.
Add enough water to cover the meat by 2 inches. Bring to a boil, then reduce heat to low and simmer covered for 3-4 hours until meat is tender.
Remove bones from the pot. Increase heat and cook uncovered for 15-20 minutes to thicken the gravy.
Adjust seasoning with remaining Nihari masala, salt, and spices to taste.
Serve hot garnished with lemon wedges, sliced green chilies, and julienned ginger alongside fresh naan.

Notes

For best results, use bone-in meat cuts as they add richness and flavor to the gravy

The dish tastes even better the next day, so consider making it ahead of time

If the gravy is too thin, mix 2 tbsp flour with water and stir into the stew to thicken

Store leftover Nihari masala in an airtight container for up to 6 months

You can substitute beef with mutton or lamb for variation

For a deeper color, add a pinch of food coloring or extra Kashmiri chili powder

The cooking time may vary depending on the cut of meat used

Nutrition